This light and flavorsome loaf is simple to make and has a great shelf life in your pantry, the flavors seem to develop over time. The trick to this recipe is soaking the dates in the herbal tea, if possible leave overnight.
4 Herbal tea bags Choose flavors that will work well with dried fruit (we find berry or spiced teas work well)
2 Oranges Zest and juice
1 cup Dates roughly chopped
1 teaspoon baking soda
1 teaspoon Vanilla essence
1/4 cup Olivani (or dairy free margarine)
1 cup Boiling water
1 cup Brown sugar
2 cups GFG Baking Flour Mix
1 teaspoon Edmond’s Gluten free Baking Powder
Add or Omit during soaking
1/2 cup Cranberries
1/4 cup Blackcurrant syrup
Apricots or Raisins – you could also replace the dates
1) Place teabags in the cup of water and leave to step for around 10 mins. 2) Put orange juice and zest, dates, vanilla, baking soda,Olivani in a bowl. Remove teabags and add water to the date mixture. Leave to soak as long as possible.
3) In another bowl beat together eggs and sugar until thick and creamy, sift in the flour and baking powder, add the date mixture and fold in until just combined.
4) Pour mixture into a loaf tin and bake at 180*C for around 45 mins or until the middle of the loaf springs back when lightly touched. Carefully turn out onto a cooling rack.