First of all, thank you so much for all your lovely comments on my last post. As predicted, my restlessness subsided and I'm back to my usual self but I am so grateful for each and every comment, as I always am. Secondly, to say thank you, I bring you this chai tea loaf. It's a superb loaf for those who don't have a strong sweet tooth and are watching their weight. It's only around 92 calories a slice and is very subtly sweet because of the agave nectar. It also makes it a great cake for diabetics.
I've got the day off tomorrow. I only have a blood test (ugh needles) but I decided to book the whole day off and we're going to run some errands, post parcels and join the library. I'm giving myself a little project and I want to read up more on food history and get some ideas for new recipes. Afterwards Nick said he would take me to the Hanley museum to see the Staffordshire Hoard. So we're not upto anything particularly adventurous tomorrow and the weather limits us somewhat but we are investigating what's on our own doorstop.
Have you been watching the Great British Bake Off for Comic Relief? I love having it back on TV again and it's given me some great ideas for more bakes. I actually had a phone interview for the Bake Off on Monday but they didn't call me back for the auditions that were taking place this week. I'm not too disheartened though because it means I get to run my challenges again. I loved doing that every week over the Summer and they have stayed some of my most popular posts. You can find them all at the bottom of the 'Recipes' section.
This recipe was adapted from a low-fat ginger tea loaf recipe in the February issue of BBC Good Food magazine. I wanted to change it to a different tea so switched the lemon and ginger tea bags for chai and I swapped out 100g fructose sugar for 65g agave nectar. I reduced the liquid as well to account for the agave. I was really happy with the results and when I took it to brunch it went down really well. Once you have soaked the dried fruits it's a really easy recipe to throw together . You do need a food processor or a blender though. You could try a variant where you don't process it and I'd be interested to see what that's like.
Chai Tea Loaf
(adapted from the February 2013 issue of BBC Good Food)
140g mixed dried food
245ml chai tea (made with 2 tea bags)
225g wholemeal flour
2 teaspoons baking powder
65g agave nectar
1 large egg, beaten
- Put the dried fruit in a bowl and pour over the hot tea. Leave to soak for at least 2 hours, stirring occasionally.
- Preheat the oven to 160 C/320 F. Grease and line a loaf tin and set aside. Put the flour, baking powder, agave and the egg in a food processor or blender and mix for a few minutes. Add the dried fruit and tea mix and process again until well mixed.
- Pour the mixture into the tin and bake for 40 minutes until a cocktail stick comes out clean. Leave to cool in the tin for 5 minutes and then turn out onto a wire rack to cool completely.