Tea Bread (GF) - Sophie Uliano

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Tea Bread

Tea Bread (GF)

As many of you know I’m a tea addict and aside from drinking it, I love to cook with it, particularly in cakes in cookies. This is a wonderfully rich tea bread, which is actually more of a cake. I made a couple of loaves because it not only freezes well, but is also delicious if you toast it when it’s a little stale – toasted and slathered with lashings a good vegan spread!

It’s also the perfect time of year to get stock up your freezer with Holiday goodies for when your guests arrive.

Gluten Free Tea Bread

Ingredients

2 black tea bags

1/3/4 cups boiling water

4 cups mixed fruit (raisins, sultanas, cranberries, un-sulphured apricots- chopped)

1 1/4  cups gluten free flour blend

1 cup almond meal

1 tsp baking powder

A pinch salt

1 1/2 cups coconut sugar sugar

1 tbsp coconut oil, melted

1 egg lightly beaten or 1 flax egg*

*For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute.

Instructions

Pre-heat oven to 340 F.

Place dried fruit in a large bowl.

Steep the tea bags in 1 3/4 cups of boiling water for ten minutes. Pour the steeped tea over the fruit and leave to soak for one hour.

Mix the dry ingredients in a large bowl. Add the fruit/tea mixture and combine well. Mix in the oil and egg, making sure everything is really well combined.

Grease and line a loaf tin and spoon in the batter, smoothing it down.

Place in the oven and bake for 1 and 1/4 hours. Test to see if a toothpick comes out clean – if not, put back for another 5-10 minutes.

Allow to cool on a wire rack and serve when cool.

It will keep for up to 2 weeks in a tin or airtight container. After about a week, I like to slice and toast it, slathered in a vegan buttery spread such as Melt.

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