Happy Half Term! I hope you’ve all survived. We’ve had a lovely quiet week not doing much, which I think we all needed. One afternoon I was even lucky enough to ditch the kids with daddy and escape ON MY OWN!! My lovely friend and fellow blogger Lauren over at Black Dog Living invited me along with her to celebrate Teapigs 10th Birthday. We got to sample lots of lovely teas including their new limited edition Jelly and Ice Cream Tea, and eat cake. It was amazing! We got to drink whole cups of tea, hot, and talk to other grown ups, with no kiddy interruptions. I couldn’t quite believe I was at a day time party with no children or creepy entertainers, and no crying over Pass The Parcel. In fact, the only crying was from us when we had to head home.
As a Northener, I like a good strong cuppa with now’t messed around with. And I think I have fallen in love with their Everyday Brew. Sadly, it’s not cheap, so I will be saving it for special occasions (and hangovers, it would definitely blast a hangover away). I do like herbal and fruit teas, too, but I often find they smell incredible but taste flat. So, I wasn’t expecting much from the Jelly and Ice Cream tea, if I’m honest, but it was fantastic! It really does tastes as good as it smells. Apparently, I now know, this is because Teapigs use the the whole leaf and whole spices and flowers. Other tea bags tend to just contain dried up sawdusty bits and bobs, hence they lack the same flavour punch. You can find out more here About Teapigs
All those lovely tea flavours inspired me to try and incorporate them in a recipe. So here is my Breakfast Bread. The tea gives it a rich flavour and also keeps the loaf lovely and moist. I’ve used Apple purée and a tiny bit of honey to sweeten this naturally. and, of course, it is gluten and dairy free. It’s a winner! Eat on its own or slathered with cold butter!
Gluten dairy and sugar free Earl Grey Tea Loaf
Earl Grey Tea Loaf with Marmalade Glaze
INGREDIENTS
275g dried fruit (I used cranberries, raisins, sultanas and dried apricots)
300ml Teapigs Earl Grey Strong Tea (I used one tea bag, if using another brand you might need 2 tea bags)
zest of 1/2 orange (or lemon)
75g or 1/2 cup buckwheat flour
75g or 3/4 cup ground almonds
100g Apple & pear purée (I use Hipp purée pots)
5 tbsps melted coconut oil or butter
1/2 tsp bicarbonate of soda
11/2 tsp baking powder
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3 medium organic eggs
1 tsp apple cider vinegar
1-2 tbsps honey
GLAZE
100ml Teapigs Earl Grey Strong Tea
2 tbsps St Dalfour Orange Spread (this is pure fruit and sugar free) or Marmalade
zest of 1/2 orange, thickly pared if possible
METHOD
1. Oil and line a loaf tin and preheat oven to 170C fan.
2. Place dried fruit and orange zest in pan and pour over hot tea. Bring to boil, cover and remove from heat. Leave for 5 minutes so the fruit soaks up the tea and becomes nice and plump and juicy. Alternatively, you can soak for several hours or overnight.
3. Sift dry ingredients into a large bowl. Make a well in the centre and crack eggs into it. Whisk eggs well with a fork, trying not to incorporate the dry ingredients too much. Whisk in melted oil, then vinegar and honey. Mix well.
4. Stir in cooled dried fruit and Apple purée.
5. Pour into lined tin and bake for approx 50 minutes or until a skewer comes out clean.
MARMALADE GLAZE
When your loaf is almost ready, make your glaze.
1. Place tea and marmalade into a pan, along with thickly pared orange zest. Bring to boil and simmer strongly for about 5 minutes or until a syrupy consistency.
2. Remove cake from oven and allow to cool for 5 minutes or so. Use a cocktail stick to make holes all over top of cake. Pour glaze on top and allow cake to cool in tin.
The Intolerant Mum 