Lemon Tea and Date Tea Bread Recipe
Cakes & Desserts
of 1 vote(s).
A tasty tea bread with no added fat making it a lighter alternative to cake and biscuits.
Oven temperature: 170 C / Gas mark 3
- 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.
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