Cooking time: 70-75 minutes at 180˚C (Gas Mark 3, 350˚F)
2 earl grey tea bags
200ml boiling water
300g mixed sultanas, raisins, prunes, dates, apricots
200g FREEE Plain White Flour
2 tsp FREEE Baking Powder
100g soft brown sugar
1tbsp FREEE Chickpea Flour + 2tbsp water
4 tbsp oil
1/2 orange rind and juice
Put the tea bags into a jug, add the boiling water and leave to stand for 10 minutes.
Line a 1kg/2lb loaf / bread tin with parchment and pre-heat the oven.
Weigh the dried fruits into another bowl. If using prunes, dates or apricots cut these into quarters. Pour the tea into the bowl and leave until completely cold.
Sieve the flour and baking powder into another bowl, add the sugar and mix together.
Add the chickpea flour + water, oil, grated orange rind and juice and beat well.
Discard the tea bags and stir the soaked fruit and liquid into the bowl.
Tip the mixture into the prepared tin and smooth the top.
Bake for 70-75 minutes.
Gently turn out the cake onto a wire rack and leave to cool.
The post Free From Earl Grey Fruit Loaf appeared first on Vegan Life Magazine.