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Lemon Tea and Date Tea Bread Recipe
Cakes & Desserts
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A tasty tea bread with no added fat making it a lighter alternative to cake and biscuits.
300g / 11oz Preparation time:
Cooking time:
Oven temperature: 170 C / Gas mark 3
*Check your Coeliac UK Gluten-Free Food & Drink Directory for suitable brands.
15 minutes
Cooking time:
30 minutes
Oven temperature: 170 C / Gas mark 3
Makes:
2 x 450g/1lb loaves
Ingredients
- 300g / 11oz Glutafin Select Fibre Mix
- 150g / 5oz Block dates
- 25g / 1oz Mixed peel
- 300ml / ½pt Earl Grey tea infused with 1 sliced lemon and strained
- 11/2 x 5ml tsp Gluten-free baking powder*
- 1 Medium egg
- 75g / 3oz Soft light brown sugar
- 1 x 5ml tsp Ground mixed spice
*Check your Coeliac UK Gluten-Free Food & Drink Directory for suitable brands.
Method
1.Lightly grease 2 x 450g / 1lb loaf tins.2.Roughly chop the block of dates into small pieces and place with the mixed peel in the warm infused tea. Set aside for 30 mins then mix with a fork to give a runny date pulp.
3.Place pulp with remaining ingredients in a medium sized bowl and beat with a wooden spoon to a thick batter.
4.Spoon the batter into the prepared loaf tins. Bake in a preheated oven for 30 mins until firm to the touch and a skewer comes out clean when inserted into the centre.
5.Allow to cool in the tin for 5 mins before turning out onto a cooling tray
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