Recipes | 1 February 2016Apricot, Cranberry and Almond Tea Bread Share article facebook twitter google pinterest As the name suggests, tea breads are designed to be sliced, buttered and served at around 4pm – tea time – with a cup of tea. They sit somewhere between an enriched bread and a dryish cake. Some traditionally made tea breads can turn out as heavy as a brick, but this version is much lighter thanks to the use of brown rice and sorghum flours. Sweetness comes from cranberries and apricots, while orange and lemon add a little citrus zest. Finally, toasted almonds provide a nuttiness that can be enhanced by serving each slice spread with almond butter. Serves 10–12 60 g (2 oz/scant ½ cup) almonds, preferably activated dried 100 g (3½ oz/scant ? cup) unsulphured dried apricots 70 g (2½ oz/generous ½ cup) dried cranberries 100 g (3½ oz/1 cup less 2 tbsp) ground almonds (almond meal) 105 g (3¾ oz/? cup) brown rice flour 40 g (1½ oz/? cup) sorghum flour 15 g (½ oz/2 tbsp) cornflour (cornstarch) 15 g (½ oz/2 tbsp) arrowroot 70 g (2½ oz/scant ½ cup) Palmyra nectar powder ½ tsp Himalayan pink salt ½ tsp baking powder ½ tsp bicarbonate of soda (baking soda) ½ tsp ground cloves 2 eggs 190 g (7 oz/¾ cup) natural coconut yoghurt Zest of ½ lemon Zest of 1 orange 50 g (1¾ oz/¼ cup) coconut oil Preheat the oven to 170°C/325°F/Gas Mark 3 and line a baking tray with baking parchment. Grease and line the bottom of an 18 x 11 x 8cm deep (7 x 4¼ x 3 inch) loaf tin with baking parchment. Spread out the almonds on the lined baking tray and toast for 7 minutes, or until just turning golden inside, leave to cool then roughly chop. Chop the apricots into rough pea-sized pieces and mix with the toasted almonds and cranberries. Combine all the dry ingredients from the ground almonds (almond meal) to the ground cloves. Whisk to disperse any lumps then add in the dried fruit and nut mix. Mix together the eggs, yoghurt and citrus zest. Melt the coconut oil and mix in. Make a well in the centre of the dry ingredients and add in the liquids, mixing to combine. Tip the mix into the prepared tin, spread the top with a palette knife (frosting spatula) until smooth and even, and bake for about 50 minutes, turning halfway, until the top is golden brown and a skewer inserted in the centre of the loaf comes out clean. If the top is looking too brown, lower the oven temperature to 160°C/310°F/Gas Mark 2½ during the last 10 minutes of baking. Leave to cool in the tin for 20 minutes, then serve warm with tea. It’s really quite easy to make, and will keep well in the fridge for you to nibble at throughout the week. As for what tea to serve, a cup of Lady Grey always hits the spot alongside this moreish tea bread. It’s best enjoyed black, and sees hints of orange and lemon complement the classic bergamot oil flavour found in Earl Grey. Put the kettle on and enjoy! For more delicious gluten, dairy and refined sugar-free treats, pick up a copy of Clean Cakes by Henrietta Inman. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.