Friday, 1 February 2013

Grain Free Tea Bread GF SCD DF


Loaded with dried fruit, nuts and seeds this tea bread packs a sweet nutritional punch and served on its own or spread with butter, it tastes absolutely delicious! Strictly speaking, it isn't really a "tea bread" since the traditional tea bread is made using fruit which has been steeped in tea but you can eat it for tea and it would definitely go very nicely with a cup of tea.



I've been eating at least a couple of slices of this tea loaf each day for the last couple of weeks while I've experimented with the quantities. The very first one I made contained less almond flour, two eggs and more almond milk. It sank slightly in the middle and was very sticky. It reminded me of one of our favourite snacks of the wheat eating days - malt loaf. When carefully sliced, put under a hot grill for a short time each side and lavishly spread with butter it tasted divine and its texture brought back so many memories! I may make it again this way just for nostalgia's sake!

Since the cost of baking ingredients for grain free breads and cakes is so astronomical, I always make sure I find a way to eat any "failed" bakes by adding them in to other recipes.  For example (unless of course it is burned), you can cut up soggy bread, dry it out in a slow oven then eat it as croutons with soups or add to savoury stuffings, burgers and bread puddings!

I didn't use mixed spice in this particular recipe but since I have added spices to tea loaves I've baked in the past, I've made it optional. If you don't have enough sultanas (golden raisins) or raisins or berries, any chopped dried fruit will do and if you have problems following the metric units, please see my tab at the top labelled Measures which may help.

If you choose to soak the nuts and seeds this post contains some very helpful information but make sure you dry them afterwards.

Grain Free Tea Bread GF SCD

225g almond flour
100g sultanas (golden raisins)
75g raisins
50g dried berries
50g chopped walnuts
30g sunflower seeds
20g pumpkin seeds
3 large eggs (extra large eggs in the US)
60ml almond milk
60ml honey
1 - 2 tsps mixed spice (optional)
1 tsp organic cider vinegar
½ tsp bicarbonate of soda
pinch of sea salt

Set the oven to 160° C (fan/convection oven) and line a 2 pound loaf tin‎ (7½" x 3½" x 2½" (19cm x 9cm x 6.5cm)) with a liner or parchment paper. This could be made in a smaller tin which will create a deeper loaf but you may have to adjust the cooking time.



Measure out the chopped walnuts, seeds and dried fruit into one bowl and the almond flour, salt, spice (optional) and bicarbonate of soda into another bowl.


Break the eggs into a food processor, add the honey and almond milk and process until smooth (you could use a hand mixer if you wish).




Add the almond flour, bicarbonate of soda and salt to the egg mixture mixing in a few tablespoons at a time and blend well until smooth.



Add the vinegar at this stage and mix in quickly because it starts to react with the acidic ingredients immediately to help the tea bread to rise.  Quickly pour the mixture onto the dried fruit, nuts and seeds and mix well.


Spoon into the lined tin and smooth over the top. Cook in the bottom half of the oven of the oven for 50 to 60 minutes or until a skewer inserted into the bread comes out clean and the bread is firm to touch and springs back when gently pressed in the centre. I cover mine with baking parchment after about 40 minutes to prevent it burning. Cool on a rack for about 15 minutes in the tin.


Gently tip the tea bread onto the rack, remove the lining paper and cool on a rack.


Wrap with greaseproof or parchment paper and store in a tin for up to five days in a cool place.




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23 comments:

  1. Hi Vicky,

    Absolutley beautiful. You are really impressing me with your amazing breads! Just lovely. This would taste amazing with a warm cup of tea indeed. And I love your advice on how to use those "failed" recipes. I can't agree more. That almond flour is so darn expensive.

    Have a great weekend lovely lady.

    Hugs,
    --Amber

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    1. Thank you so much Amber! Now I'm back at work again the weekends are so very precious!

      Hope yours is good too!

      Vicky x

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  2. Looks gorgeous, delicious, and filling. Yum!

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    1. Thank you Deanna! It is quite filling actually but somehow that didn't stop me from eating two slices at once!

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  3. I love all the wonderful dried fruits, nuts and seeds in your tea bread. It looks so delicious!

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    1. Thank you April, I just ADORE tea breads and I was so pleased to develop this recipe, it's going to be a firm favourite, I think!

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    2. I adore tea breads too, and they are one of my favourite things to bake. I'm featuring this post in my H&S post this week. Thank you again for sharing it :)

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    3. Thank you April, so kind of you!

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  4. This looks heavenly. I can't wait for my daughter's braces to be removed so I can go back to making nutty foods. This recipe goes to the top of my "to try" list.

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    1. Thank you Misty! I remember well the foods we avoided because of the braces!

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  5. Vicky, I remember tea bread from my childhood. Haven't thought of it for yonks. Thanks for linking this in to Food on Friday.

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    1. You are most welcome! Thank you for popping over Carole, have a lovley weekend!

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  6. Hi Vicky, the bread looks scrumptious. I was wonderign if you tried making it using tea? Almond milk is not very easily available where I live (also I hate buying it because I hate the taste, even of homemade, and its so expensive I feel compelled to finish it!!) so I thought I could just replace the liquid with some tea, as I have plenty of it at the moment.Thanks a mil!

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    1. Hi Amy, thank you! No, I haven't tried but you could try! Perhaps soak the fruit in it for a few hours. Yogurt or any other milk would work probably as well. Hope it works out!

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  7. As I have experimented with GF flours over the last couple of years for my daughter, almond flour/meal has turned out to be one of my favorites. Your bread looks delicious, it would be wonderful with my coffee right now! Thanks for sharing on Hearth & Soul Hop. :)

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    1. Thank you Judy! I agree, I love cooking with almond flour is one of mine too! I'm looking at it and wishing I could have a slice too!

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  8. Good Morning Vicky,
    So good to see you back and making wonderful food again! Your Tea Bread looks delicious, wish I was having a slice with my coffee right now. Hope you have a fantastic week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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    1. Thank you Miz Helen! I'm glad to be back again!

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  9. Grain free tea bread looks delicious. Vicki.Thanks for sharing with Hearth and Soul blog hop.

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    1. Thank you Swathi! You are most welcome!

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  10. This looks super yummy!!
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!


    Cindy from vegetarianmamma.com

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  11. This looks so hearty and delicious! I will definitely give it a shot. Thanks for another great looking recipe!
    -Dana

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    1. You are most welcome Dana! Thank you! I'm making this again tomorrow, I really like it!

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