Gluten free baking is naturally a lot denser than it's gluten counterpart and can lack the "bounciness" of a cake or loaf, however it is delicious and filling in it's own right and suits a traditional kind of tea loaf like this. This bread is nutty, with rich, comforting hints of black tea and instead of refined sugars I've used dried figs and sultanas to give sweetness alongside their natural fibre so you won't be experiencing a mid-morning sugar low after this.
If you didn't want to eat it all at once, slice the loaf and freeze individually. For a quick easy breakfast simply pop the frozen piece into the toaster and enjoy on the go or with whatever you like.
Topping suggestions - soft goats cheese and sliced green apple, nut butter and banana or enjoy as is.
Free from gluten, dairy and Vegetarian.
Makes 8 slices
Total Time 1 hour
- 2 cups hot strong black tea
- 1 cup dried figs, thinly sliced with hard stalks removed
- 1 cup sultanas
- loaded ½ cup gluten free oats
- 2 cups buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- 1 cup chopped mixed nuts
- ½ cup golden linseeds
- 2 large eggs
- Heat your oven to 170C and line a roughly 1kg loaf tin with baking parchment.
- Pour your tea into a large bowl with your sliced figs, sultanas and oats, set aside to soak and cool.
- In the meantime sift the flour, baking powder, bicarbonate of soda and cinnamon into a large bowl before mixing in your nuts and seeds.
- Beats your eggs in a small bowl.
- Once your wet mix (of figs, sultanas and oats) has cooled beat in your eggs, then stir wet and dry mix together, pour into your tin and scatter on top any leftover nuts and seeds.
- Bake in the middle of the oven for roughly 45mins until your knife comes out clean.
- Allow to cool on a wire rack before slicing.