This ‘Green Tea and Prune Tea Bread’ is a great low sugar teabread with a healthy profile. Coconut sugar is a good alternative to standard sugar as the GL is lower and there are added trace nutrients. There is a good level of soluble fibre and phytoestrogens from the flaxseed and green tea contains some wonderful phenolic compounds that have high anti-oxidant properties. The prunes are added because they taste great while still having a relatively low effect on blood sugar and they have been shown to support bone health in post menopausal women. Try this wholesome Green Tea and Prune Tea Bread by following the recipe below!
Ingredients
- 170ml green tea (decaffeinated could be used)
- 100gms coconut sugar
- 45gms rice flour
- 25gms milled flaxseed
- 225gms soft prunes cut in half
- 200gms a good quality gluten free plain flour
- 1 heaped teaspoon of baking powder
- Pinch of salt
- 1 large egg beaten
Method
- Pre-heat oven to 160C Gas 3 and line a 2lb loaf tin with baking paper
- Soak the prunes in the green tea and leave for 15 minutes to absorb a little
- Add the milled flaxseed and stir through
- Add all the ingredients and stir together well
- Place into the loaf tin and level off
- Bake in the centre of the oven for 45 mins – test by inserting a knife into the loaf and if it is clean when removed the cake is done.
- Leave in the tin for 30 mins to cool and then cool fully on a wire rack
- Serve spread with butte – enjoy!
Alternatives ingredients – apricots could be used instead of the prunes and whole wheat flour instead of the gluten free flour. Add another 20ml tea if using wholewheat flour.
Storage – Store wrapped in a sealed tin for up to 2 weeks.
Prep time – 20 minutes, Cooking time: 45 minutes depending on the oven
Serves – 12
If you would like any further information on my recipe please contact me
