body

Chia Tea loaf

Chia Tea Loaf


I'd bought Chai Tea last week at Real Foods to give it a try and found I didn't like it.  Not a total waste of time, because unless you try something you'll never know.  Now I know to stick to my Starbucks Chai Tea lattes.  But this still left me with the box of tea.....

I hate anything going to waste, whenever I get a food gift I can't eat, due to my intolerance's, I always find someone to pass it onto.  Just for the life of me couldn't think of anyone that drank Chai Tea.  So in that wonderful way my brain works.  Chai Tea made me think of Tea Loaf,  which reminded me that Tea Loaf is a dairy free recipe.  So Why couldn't I use the Chai Tea in place of normal Tea bags?

I found a Simon Rimmer Tea loaf recipe in one of my old cook books and simplified it.  Being a Budget baker I don't have the money to buy three different types of dried fruit, when I can easily buy one.    I've also adjusted the amount of sugar, since the dried fruit add it's own sweetness to the finished cake.  The original recipe called for 2 tsp's Mixed spice.  I left this out so it wouldn't overpower the Chai Tea flavour.  Next time I think I'll add a few cloves and Cinnamon bark to the tea overnight to give the flavour more punch.  But that's the beauty of home baking, everything is made to your own taste.


Chai Tea Loaf         Temp - 180 Celsius   Time - 1 hr - 1hr 15 Min's

150g Dried Fruit (I used raisins)
300ml Hot water used to brew 2 Chai Tea bags
100g light brown sugar (this recipe is forgiving so use what you have)
200g Self Rising Flour
1 Tbsp Ground Flax seed + 3 Tbsp of boiling water = mix and leave to cool (or 1 egg)

Stage 1. 
- Fruit needs to be soaked in hot tea, preferably over night
- Make Chia Tea in a jug with the hot water and tea bags. 
- Temporarily remove the tea bags and add fruit and sugar.
- mix with tea and place tea bags back on top, cover jug and leave overnight.
- you could also make up your flax seed egg substitute at this point.

Stage 2
 - Pre heat Oven too 180 Celsius, Prepare a greased and lined 1lb loaf tin.
 - Measure out flour into a bowl
 - Add Flax seed mix or egg to the Tea, fruit and sugar.  (take the tea bags out first!!!)
 - Pour into Bowl with flour and mix together 
 - Pour into Loaf tin and place in oven to bake
 - check with toothpick or skewer to see if its bake.
 - Remove from the oven, leave in the tin for 10 Min's then cool on a wire rack. 
    Best cut when cool
            
Not sure if this would work with all Tea's, but knowing me I'm bound to give it a try xxxx

Comments

Post a Comment

Popular posts from this blog

How not to make a pineapple upside down cake

Image
My personal philosophy is that you should try to look for the positive in every situation.  - If you never try something, how are you going to know if it works?  - While mistakes are just ways too learn how not to do something.  So I thought Id share with you a few ways Iv learnt how to not make an upside down cake.   Thursday at the Pantry I  made a Pineapple Upside down cake for lunch.  Since it was for the canteen, it was a full dairy version.   Another dessert I couldn't eat, and I so wanted a piece.  We used a ceramic oven dish to bake the cake in.  Which leads me to the first mistake.  Last year I made a dairy free version at home, and used a loose bottom cake tin.  Not one of my better idea's, since the syrup seeped out of the tin all over my oven.  - Always use a solid baking tin or pan.  If you do use a loose bottom tin, wrapped tin foil round it to stop the syrup seeping out.  Also place the tin on a baking tray, just in case anything does le
Read more

Scottish Tablet - Dairy free & Vegan

Image
          Less well know than Haggis, tablet is another traditional Scottish food that's a whole lot sweeter.   Scottish Tablet - wiki    One of our regular customers at work dropped off some home made Tablet for us this week.  As always everyone but me could eat it, so I took a piece home for my mum instead.  It got me thinking that there must be some way to make it dairy free.   Shop bought packaged Scottish tablet is never as good as homemade.  As a child growing up in Scotland, I have fond memories of the sweet.  It was sold at cake and bake sales, and if you were really lucky the little corner shop would have a regular supplier.  It was always wrapped into portions with greaseproof paper, that way you knew it was authentic.        Scottish Tablet recipe     Traditional Scottish tablet is not exactly dairy free.  Usually I can use a free from substitute's, however the only recipe I knew was made with Condensed milk.  So Iv kind of giv
Read more

Curdled Rice pudding

Image
What it should have looked like..... Due to a touch of nostalgia I decided to make some rice pudding today.  Also it mean't I'd have a pre-made breakfast for tomorrow morning and 15 mins more in bed.  Cold porridge just doesn't taste as good as cold creamy rice pudding. For me rice pudding has to be baked in the oven as that's the way my mum taught me to make it.  It was also one of the first recipes I was able to make dairy free.    Basic rice pudding constists of 3 simple ingredients  1 1/2 oz Rice 1 pint Milk  1tbsp Sugar Baked at 150 celsius for 1 1/2hrs - 2 hrs Something magical seems to happen to them, when cooked for a few hours in a low oven.  Only not this time because I decided to add some extra ingredients!!! One of which managed to react with the soy milk and curdle it.  Suspects are Mixed raisins, diced almonds or desiccated coconut.  I was able to save it and make it edible by adding some Bird's Custard powder, co
Read more