Dec. 5th, Winter Turmeric Rosemary Oven Loaf

“ Is there anything cosier than homemade baked bread during December mornings?”

I haven’t practised too much of baking bread, because I for some reason think it is going to be a really difficult task. However, one day I came across a simple no knead oven tray bread recipe that I decided to try out. To my liking, I actually added some rosemary and turmeric to this recipe and left out some of the original ingredients out (like garlic) and made it more suitable to my needs. It turned out fantastic and my husband was very impressed too, so this first trial has defiantly sparked my interest in making more homemade loafs. This recipe is time consuming just because it needs rise overnight (12h) so with that being said, make the dough the night before and then just bake it in the morning.

When the weather starts getting cosier and colder, the idea of baking home made bread is rather idyllic and charming, quite perfect to start practising in December. For example, if you were going for morning coffee to a friends/families house during the holiday season, how lovely would it be to bring over a freshly baked loaf to put a smile on their faces? This recipe calls for all-purpose flour but in the future, I really want to also try something robust like spelt or rye flour. I love rye bread the most, so my goal is to learn how to make that too. I have a great recipe for a healthy seed bread that is super easy to make, see the recipe from here. However, this loaf is more traditional, that makes great breakfast loaf with a crunchy surface and delicious soft middle. The turmeric and rosemary add a succulent mild flavour to the background and the deep yellow colour is rather magnificent too.


  • 3 cups all-purpose flour
  • 1 ½ cups warm water
  • 7g dry yeast (1 packet)
  • Generous pinch of salt
  • 1 rosemary twig finely chopped (about 1-2 tablespoons)
  • 1 tablespoon turmeric


In a large bowl, add all the dry ingredients (flour, yeast, turmeric, salt, rosemary) and the warm water together. Mix everything until dough is formed and place a towel over it. Leave to rest in a warm place overnight (for at least 12h).

In the morning, lightly flour the sides of the loaf pan. Turn the dough from the bowl onto a floured surface and shape into the loaf tin. Cover with towel and let it rise at least for a few hours.

Preheat oven to 210-Celsius degrees and bake the loaf for 30 to 45 minutes until the surface has beautiful browned a bit.

Generally you should let it cool for a while, but it you are impatient like me, that rarely works. We ate it with chilli hummus and pomegranate but it was perfect with just butter too.

Majdool Date Bread & Christmas tree

‘Finding the perfect tree’

Traditionally, we went to pick out our tree from my parents countryside house and today I’ve been decorating it all evening. I gathered a lot of inspiration from our Dubai trip, so I thought I would make a date bread on our tree hunt, as I bought beautiful Majdool dates from the market in Abu Dhabi. We drank cinnamon milk and ate the juicy bread while I gathered lots of twigs, moss and branches to take bake home, hubby was cutting down the tree. Even thought there is not much snow so far, the tree adds a wonderful scent and much Christmas spirit around the house.

Winter tea

  • Warm milk
  • Cinnamon Stick
  • cardamom

Gently simmer all ingredients for about 20 minutes

Date Bread

  • 1 cup water
  • 1 cup dates
  • 1 tsp baking soda
  • 2 tbsp butter
  • 1 1/2 cups flour
  • 1tsp baking powder
  • 1/2 cup dried fruit/nuts
  • 1 egg
  • 1/2 cup hot water


In a sauce pan, bring 1 cup of water to boil. Once boiling add the dates, butter and soda and let it gently simmer (about 15 minutes) until the dates become soft. Mush the dates with a fork and leave to cool. Once dates have cooled, stir in the beaten egg and hot water.

Mix together the flour, baking powder and dried fruit/nuts in a bowl. Then combine the date mixture to the dry ingredients until batter forms. Pour the mixture into a greased (and lined with parchment paper) bread tin and sprinkle a few nuts/dried fruit on top. Brush these with melted butter.

Bake in 160C oven for about 45-60 minutes

‘Savory Pumpkin Bread’

‘Hot cappuccino, a slice of moist pumpkin bread in the middle of beautiful nature’

Ready to kick start your autumn baking? It’s that wonderful time of year when everyone is putting together pumpkin related recipes so I wanted to share this easy bread recipe before the pumpkin season fades out and we begin to enter all things cardamom. This moist bread is a fall favourite packed with autumnal spices and freshly roasted pumpkin. I make a somewhat savory version with a mild sweetness from the honey & this way, it is healthy too. For a touch of extra sweetness, you could add some brown sugar or maple syrup if you please. I love how the roasted pumpkin pushes through the bread making it a autumnal orange. There is a thyme flavour in the background, (which is very essential) a crunch from the toasted flax seeds and a warmness from all the combined spices. The bread is moist and what is so great is that you can alter it according to your liking. You can add any sort of nut or seed to this loaf, coco nibs, dried fruits like cranberries or raisins or even something like cream cheese. My hubby and I took a little picnic to the forest just to enjoy nature at its most beautiful time. We drank piping hot cappuccino from the thermos and ate slices of the pumpkin bread with generous amounts of butter. During the end of the week the weather has promised a drop in temperature, so let’s see if its time to pull out the big scarfs and gloves for Halloween!

Pumpkin bread

  • 1 3/4 cups flour (about 220g)
  • 1/2 cups pumpkin puree (freshly made)
  • 1 teaspoon baking powder
  • Autumn Spices: 2 teaspoons (ground nutmeg, cinnamon, chopped fresh thyme, toasted flax seeds, ground cloves)
  • 1 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract (optional)
  • 3 tablespoons runny honey
  • 3 tablespoons oil
  • 1/2 cup oat milk or juice

On top: a bit of melted butter for brushing, pumpkin seeds, hemp seeds, Maldon salt flakes


Preheat oven to 180 degrees celsius

Begin by roasting the pumpkin. Roughly chop the peeled small-sized pumpkin into pieces and place onto an oven dish. Drizzle with olive oil, salt/pepper/rosemary and place into a 200 celsius degrees oven for about 45 minutes until cooked.

Once the pumpkin is cooked and cooled, place into a blender with a bit of water and blitz until a smooth puree.

Make the bread batter. Basically mix the dry and wet ingredients in 2 separate bowls: In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, thyme, salt until combined. In another bowl, whisk the eggs, vanilla, honey, oat milk, oil and pumpkin puree.

Pour the wet ingredients into the dry ingredients by folding them together with a wooden spoon. Place into a butter-lined baking tray. Pour the pumpkin bread into the tin. Add some pumpkin and hemp seeds on top that you brush with a bit of melted butter. Sprinkle a bit of salt flakes on top. Place into an oven for about 45 min-1 hour until cooked throughout. Let the bread cool a little before serving. I love to eat the bread with a bit of butter.

Easy Seed & Nut Bread

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‘Super healthy, easy & delicious bread’

Lately I’ve been obsessed with making homemade bread and this recipe has become a favourite of mine, because of its ease, quickness, the fact that it has little flour in it and well, because of the overload of seeds and nuts! This bread is super healthy, protein packed that slowly releases great stable energy from its good fats. It makes a great brunch idea, snack and lovely accompanied with soups and salads.

‘Change it to your liking’– You can alter the flour to your preference or even add a mixture of different kinds, such as spelt/rye/chickpea flour or even add in some old-fashioned oats. I like using graham flour because it produces a lovely darker colour loaf and because of the dense, hearty texture. Sometimes I add in a bit of rye oats into the mix. I’ve added a combination of my favourite seeds and nuts, but of course this can be changed too. I’ve also tried adding chopped juicy dates into the mixture that adds a lovely sweetness. I particularly like that the nuts ( I used cashew, hassle nuts, walnuts) are added whole into the dough for a lovely visual appearance and so it gives a real crunch to the bread. You can also add black pepper or a mixture of herbs if you want to change the vibe of the loaf and maybe even sun-dried tomatoes.

You must try the bread with some avocado spread that is a favourite combination of mine as it is the perfect way to start your morning! Each slice is pure bliss and a true recipe for finding the joy in the ordinary.


  • 2,5 dl graham flour (any flour will do)
  • 1 tablespoon salt
  • 1/2 dl chia seeds
  • 1 dl sunflower seeds
  • 2 dl pumpkin seeds
  • 1 1/2 dl mixed nuts (cashew, hassle nuts, walnuts)
  • 1 dl  black & white sesame seeds
  • 5 eggs
  • 1 dl water


Preheat oven to 180 Celsius degrees. In a large bowl, mix all the dry ingredients together. Add in the water, eggs and mix well. Pour into a baking tine (I used a silicon one) and place into the oven for an hour. Sometimes I sprinkle some Maldon salt on top of the loaf if you prefer a saltier version.

Now for the perfect avocado spread

This avocado ‘mush’ tastes lovely with a slice of nutty bread. You will need 2 large avocados, 1 tablespoon of thick greek yogurt, grated radish and a squeeze of lime juice. Mix all the ingredients together into a fluffy paste and add in ground black pepper and a pinch of salt. Sprinkle some parsley on top and finely chopped pistachios. Enjoy a heavenly slice with a cup of tea.

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