I’ve already made a recipe for fig and walnut muffins, so you may already know I am fond of dried figs in baking…This month’s Gluten Free Ratio Rally challenge is tea breads, which basically is a “quick bread” recipe that includes dried fruit. The ratio for tea bread is 2 parts flour: 2 parts liquid: 1/2 part egg: 1 part sugar.For this month’s rally, Brooke of B and the Boy! is the host. Thanks to her and my other fellow bloggers who rose to this challenge! Here are more tea bread ideas from the other rally-ers:
Adina at Gluten Free Travelette made Rhubarb Tea Bread
Brooke at B & the boy! made Scottish Tea Bread
Morri at Meals with Morri made Oatmeal Raisin Tea Bread
I think I may start calling this tea bread the “poor man’s loaf.” Instead of using almond milk, it just uses tea. Figs always seem to be on hand in my pantry, and are often pretty cheap for dried fruit. Less eggs, and often less sugar (depending on the recipe). I definitely will continue playing with this technique for muffins and quick breads.
Figgy Tea Bread
8 oz. dried figs, chopped
8 oz. black tea, brewed strong (I steeped tea bag till the tea cooled)
4 oz. coconut palm sugar (or 2.5 oz. agave nectar)
8 oz. gluten free flour blend
1 t. baking powder
1/2 t. salt
12 g. psyllium husk powder
1 egg (or chia or flax egg)
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground allspice
Soak the figs in the tea overnight.
Preheat oven to 325 degrees F. Beat egg, and mix with all other ingredients, including the fruit and any remaining liquid. Pour batter into greased loaf pan, and bake for 1 hour.