Vegan Tea Loaf

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

1. Preheat oven to 170°C
2. Soak the dried fruit in the tea for at least 4 hours or overnight.
3. Add the plain flour, corn flour, baking powder and soda, and cinnamon to a large mixing bowl and whisk together.
4. Drain any excess liquid from the soaked dried fruit and add the fruit to the mixing bowl. Also add the orange zest and oat milk, then stir well.
5. Pour into a loaf pan and bake for 1 hour.
6. Keep in an airtight container in the fridge for up to 2 weeks.