Golden Milk Flatbread with Coconut Milk & Turmeric | Vegan & Dairy-free Bread Recipe


 An easy, vegan flatbread recipe made with coconut milk, turmeric and warming spices! Soft and tender with just a hint of coconut flavour and every bit as comforting as a cup of golden milk. Perfect alongside an Indian curry, or served with jam for brunch and breakfast! 

Vegan Golden Milk Flatbread with Coconut Milk

 

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Looking for new ways to include Golden Milk in your diet? Try my Golden Milk Flatbread!

Golden Milk is one of my favourite ways to stay warm and healthy throughout our cold Canadian winter.  If you haven’t tried it yet, you should stop what you are doing and read up on the health benefits of this beverage! It’s a bit like Chai tea – so basically a creamy, spiced hot milk drink with turmeric, coconut oil and a hint of black pepper.

As it has become such a favourite in our house, I have started to incorporate the healing combination of turmeric, coconut milk and coconut oil into a couple of my go-to recipes. For our last Sunday Brunch, I whipped up a vegan golden milk flatbread with coconut milk, coconut oil, turmeric and other warming spices. The vegan loaf turned out so gorgeously golden and tasted so great, that I just had to share the recipe with you.

Golden Milk Flatbread with Coconut Milk and Turmeric

 

How do I make Vegan Golden Milk Flatbread { Coconut Turmeric Flatbread }?

This Coconut Turmeric Flatbread is super easy to make! You need a stand mixer, in which you combine all of your ingredients. Then, you heat up your coconut milk, your coconut oil, maple syrup and your spices until just warm to the touch. Your stand mixer will do the rest and all you have to do once your mixer has finished kneading is to dump the dough onto a lightly floured work surface and gently pat it into an oval. Another 40 minutes of rising and your loaf is ready to bake into a beautiful, soft, fluffy and wonderfully coconutty bread. Done.

We enjoyed our Golden Milk Flatbread freshly baked along with some homemade cherry jam, but I will definitely start to serve it as a side for curries or soups. The coconut turmeric bread is somewhere between sweet and savoury, so you can eat it any time of the day, really.

 

I am a huge fan of spices, so, apart from the turmeric powder, I also added some cinnamon, nutmeg, cardamom, star anise and black pepper to this vegan flatbread recipe.  The added black pepper makes the healing curcumin in turmeric more bioavailable, so don’t skip it.

Coconut oil adds a touch of healthy fat and richness to this bread plus it makes it easier for our bodies to absorb the turmeric.

Vegan Flatbread with Golden Milk

 

Slightly spicy and wonderfully coconutty – this vegan flatbread recipe is a winner!

Whether you have tried Golden Milk or not, you will simply love this vegan coconut turmeric flatbread! It tastes slightly spicy with a hint of sweetness from maple syrup and it’s wonderfully coconutty. I would go as far as to say it is almost brioche-like in texture due to the high fat content of coconut milk and the added coconut oil.

Vegan Golden Milk Flatbread with turmeric and coconut milk

 

I really hope you guys get to try this gorgeous Vegan Golden Milk Flatbread. The turmeric powder, the warming spices and the coconut flavour sing in perfect harmony on this one and you will fall in love with the bright colour of this vegan loaf of bread!

turmeric & coconut milk flatbread with jam

For this vegan flatbread recipe, I recommend the use of Organic Turmeric Root Powder , which is free from pesticides and genetic modification. As for the cinnamon, I like to use Organic Ceylon Cinnamon, which has amazing health benefits compared to the more widely available Cassia Cinnamon.

 

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Did you make and love this vegan golden milk flatbread recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Vegan Golden Milk Flatbread with Coconut Milk
5 from 8 votes
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Golden Milk Flatbread with Coconut Milk & Turmeric | Vegan & Dairy-free

An easy, vegan flatbread recipe made with coconut milk, turmeric and warming spices! Soft and tender with just a hint of coconut flavour and every bit as comforting as a cup of golden milk {turmeric latte}. The perfect loaf of bread alongside an Indian curry, or served with jam for brunch and breakfast! 

Course bread, Breakfast, brunch, Side Dish
Cuisine fusion
Prep Time 15 minutes
Cook Time 9 minutes
Resting time 2 hours
Total Time 24 minutes
Servings 8 people
Calories 120 kcal
Author Kiki Johnson

Ingredients

  • 180 ml coconut milk
  • 2 tbsps coconut oil
  • 2 tbsp maple syrup
  • 1 tsp turmeric powder
  • 1 tsp ginger powder
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground star anise
  • 1/4 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 250 g flour
  • 5 g salt
  • 4 g instant yeast
  • 1 tbsp black sesame or nigella seeds

For glazing

  • 1 tbsp maple syrup or agave syrup
  • 1 tbsp coconut milk or soy milk

Instructions

  1. In a small pot, heat coconut milk, coconut oil, syrup and all the spices until warm to the touch. Do not boil. Let cool down.

  2. In the bowl of your stand mixer, mix flour, yeast and salt. Once the Coconut mixture is just slightly warm (about 40 to 42 C or 110 F), pour it into the bowl with the dry ingredients and knead with the hook attachment for about 10 minutes, until soft and elastic.

  3. Let the dough proof in a lightly oiled bowl for about 1 h. Transfer dough VERY gently to a baking sheet lined with parchment paper and gently pat dough into an oval without releasing too much of the air. Cover with cling film and let proof for 20 minutes. 

  4. Preheat the oven to 450 F.  Glaze the loaf with a mixture of soymilk or coconut milk and agave syrup or maple syrup. It gives the bread a nice glaze and keeps the sesame seeds from falling off. Use the tips of your fingers to dimple the entire top of the focaccia. Sprinkle with sesame seeds and let the loaf rest for another 20 minutes. 

  5. Put into the oven and bake for about 9 minutes, turning once to ensure even browning. Let cool slightly and enjoy! 

 

 


32 Comments

  1. Nicole | What She Ate

    Such a great idea to use a milk and maple syrup mixture for a glaze. That’s the first thing that caught my eye was how much the top was glistening. Awesome recipe!!


  2. I never thought of using golden milk for baking but definitely trying this out cuz I’ve hear about all the health benefits of golden milk. thanks for this recipe

  3. This looks so good, healthy and tempting, I bookmarked it to try soon, Iove golden milk and use turmeric a lot in my curries.


  4. What can’t golden milk do?! I would’ve never thought to add it to a flatbread – so genius. I want to slather a slice with butter and honey like a bad girl lol!


  5. This looks like a rich and tasty bread and I really like the idea of that vegan glaze. I think I am going to have to use that.

  6. Chef Markus Mueller | Earth, Food, and Fire


    Wow, the color is just fantastic. I wouldn’t have thought to put turmeric and spices in bread. I can definitely see this going well with my beef korma or as you suggested served for brunch.

    I’ll be trying this as a treat next weekend!


  7. The colour on this is just sensational!!!! I can’t wait to give this a go and serve it with a nice dhal for a different take on a brunch 😀

  8. Thats wonderful to use golden milk in baking!I know that turmeric milk is so healthy,wonderful idea.


  9. I’ve not heard of golden milk before but I’m anxious to try it. I love the anti-inflammatory properties of turmeric. Your bread looks lovely!

  10. what an interesting recipe! I love that you used golden milk and it looks tasty too.


  11. The color and texture of that bread is amazing! The preserves on the top like that make me want to reach through my computer screen! Beautiful!

    • Thanks so much Carol! The texture is similar to brioche, so quite rich for a flatbread! I blame the coconut oil and milk! Oh yes, nothing better than home-made cherry preserve! Have a great day.

  12. I love a good homemade flatbread recipe. I just can’t do the store-bought variety anymore after trying this at home. Lately, I’ve been topping it with seared asparagus and tomato jam! Can’t wait to add this one to the rotation!

  13. This looks fantastic. I bet it smells wonderful and the color is beautiful. What a great recipe!

  14. Gabrielle @ eyecandypopper


    I’m in love with this recipe! I have to make it soon. What a great idea!

  15. Turmeric seems to be very popular right now! I’m seeing it so many recipes but have yet to see it in a flatbread recipe like this one. Love the addition of coconut to balance the flavors.

    • Thanks Lynette! Yes, turmeric everywhere. It has become such a staple in our house though, so even if it runs out of fashion, I think we will still get a lot of use out of all those delicious recipes. The coconut flavour gets a little extra boost from the added coconut oil, so it is defs a treat for coconut lovers!

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