There’s something wonderfully nostalgic about a tea loaf – it's fragrant, moist, and deliciously wholesome. This Vegan Tea Loaf brings a modern twist to a classic, using our Roxy Black to infuse the fruit with the deep, malty richness of organic Assam tea. Whether enjoyed as an afternoon treat or a comforting breakfast slice, this plant-based and low-sugar bake is sure to become a new favourite... Ingredients 50 g dried apricots, chopped fine 50 g sultanas (or cranberries) 1 ½ cups Roxy Black tea 240 g plain flour 60 g corn flour 2 tsp baking powder 1 tsp baking soda 1/2 tsp cinnamon 1 tsp orange zest 250 ml oat milk unsweetened, or plant based milk of choice Method Preheat...
These Strawberry & Luxe Grey shortbreads are a delicious and unique treat to enjoy with your afternoon cup of tea... Ingredients For the shortbread 310g plain flour 285g butter (or vegan alternative) 90g sugar 10g Luxe Grey tea 1 teaspoon vanilla extract (or paste) Pinch table salt For the strawberry filling 300 g fresh or frozen strawberries 150 g sugar Instructions Make the Strawberry Filling First make the strawberry filling by combining the sugar and strawberries in a small saucepan. Bring the strawberries to a roiling boil, then simmer on a medium heat for 5-7 minutes. They will start to break down then the juice should evaporate leaving you with a loose strawberry jam. Remove from the heat and let it...
