Prune and Ginger Tea Bread
A beautifully moist and rustic loaf that is great for the kid’s lunchbox or a quick afternoon treat. Using nutritious and fiber full prunes to moisten and raw honey to sweeten this loaf is also gluten free using my favorite combination of brown rice and almond meal. Prunes are a great natural source of iron, potassium and antioxidants. When buying prunes make sure they are free of preservatives and sulphites – two nasties that are lingering in most dried fruits
1 cup organic prunes, de-piped
2 English breakfast or earl grey tea bags
1/3 cup raw honey
2 Tbsp coconut oil, melted
2 free range eggs
1 Tbsp ground ginger
1 cup almond meal
1 cup brown rice four
1 tsp baking soda
1 Tbsp apple cider vinegar
¼ cup finely chopped crystallized ginger
In a small saucepan add your prunes and enough water to just cover them. Add your tea bags and bring the water to a simmer until the liquid reduces by half and the prunes become plump. Remove the tea bags from the prunes and allow mixture to cool. Once cooled add the date puree to your processor and process until smooth.
Preheat oven to 180°C
Add the remaining ingredients leaving out the crystallized ginger to the prune puree in order listed and process until incorporated. Lastly fold in your crystallized ginger. Line a loaf tin with baking paper and pour in your mixture. Spread out evenly.
Bake for 35-40 minutes or until a skewer inserted comes out clean.
This loaf is perfect topped with butter fresh from the oven, toasted or cut into squares for your kid’s lunch box.
Serves 10 slices
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