This deliciously moist tea bread has a wonderful soft texture, which is also beautifully aromatic and flavourful. There are a few different flavours in this recipe, but they all compliment each other perfectly. Using fresh ginger gives this loaf a pleasantly subtle flavour, along with the ground cinnamon and nutmeg. There is also an undertone of citrus from the lemon zest.
This loaf is very easy to make and is not overly sweet. You could in even eat this without the frosting, which would then make it a refined sugar free treat. However, my boys always prefer it frosted. It’s also quite a healthy baked treat, as I’ve used some ‘wholemeal’ flours, along with almond and coconut, in my flour blend. I have also used quinoa flakes, as this also boosts the nutritional content, together with coconut oil, for it’s health properties. However, if you don’t like dates, then you can substitute them with 44g (1.6 ounces or a firmly packed ¼ cup) of sultanas instead.
Now if you’ve been following me for a while, then you would be aware that our life revolves around our youngest son Caelan’s football commitments. He’s been carrying a niggling injury in his right hip/leg, for a few weeks now, and has been receiving ongoing physiotherapy for it. So the day I baked this, I had completely forgotten about his next appointment later that afternoon (made 2 weeks prior), until my husband sent me a text during the day to remind me. And of course, as things always go, our physio was also running about 15 minutes late that day!
It’s late autumn here in Perth, so it’s getting darker much earlier now. It was just after 3.30pm when we arrived home from treatment and there were dark grey clouds, which the sun kept peaking out of from time to time. So I busily set to work making the icing, before I ran out of natural light completely. As you will see from the last two photos, there is quite a difference in the lighting.
However, with the afternoon sun fading fast, I didn’t have time to be pedantic about what china I was going to use or how I was going to set up my photo shoot. I literally just had to get on with it and fast!! I used one of my new plates, which was a present for Mother’s Day, and thankfully the loaf fitted perfectly.
For accurate cup measurements, I sift the coconut flour and icing sugar before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed, unless stated otherwise.
I hope you enjoy this tea bread as much as my friends and family do.
128g (4.5 ounces or 1 cup) coconut sugar
44g (1.6 ounces or ⅓ cup) superfine white rice flour
36g (1.3 ounces or ¼ cup) superfine brown rice flour
36g (1.3 ounces or ¼ cup) sorghum flour
32g (1.1 ounces or ¼ cup) tapioca starch
28g (1.0 ounces or ¼ cup) almond flour/meal
24g (0.8 ounces or 3 tablespoons) coconut flour
1 tablespoon (15ml) ground cinnamon
½ teaspoon (2.5ml) ground nutmeg
1 teaspoon (5ml) xanthan gum
1 teaspoon (5ml) baking powder
½ teaspoon (2.5ml) bicarbonate of soda (baking soda)
½ teaspoon (2.5ml) salt
180ml (¾ cup) coconut oil, melted
60ml (¼ cup) pure maple syrup
1 tablespoon (15ml) lemon juice
2 teaspoons (10ml) minced fresh ginger (I use a microplane)
1 teaspoon (5ml) finely grated lemon zest
3 large eggs, at room temperature
47g (1.6 ounces or ½ cup) quinoa flakes
165g (5.8 ounces or 2 cups not firmly packed) grated carrot
64g (2.3 ounces or ½ cup) roughly chopped walnuts
50g (1.8 ounces or ⅓ cup) roughly chopped Medjool dates, OR 44g (1.6 ounces or a firmly packed ¼ cup) sultanas
153g (5.4 ounces or 1 cup plus 1 tablespoon) soft icing sugar, sifted (I use this brand)
42g (1.5 ounces or 3 tablespoons) gluten and dairy free butter
1 tablespoon (15ml) pure maple syrup
½ teaspoon (2.5ml) apple cider vinegar
¼ teaspoon (1.25ml) lemon juice
¼ teaspoon (1.25ml) pure vanilla extract
A pinch salt
21g (1.0 ounce or approx. 3 tablespoons) quite finely chopped walnuts
Preheat the oven to 160C and grease and line a box sided loaf pan with baking paper or parchment. The size of my loaf pan was 23 x 12 x 7cm (9 x 4¾ x 2¾ inches).
Sift together the dry ingredients, before stirring through the quinoa flakes.
Make a well in the centre and pour in the melted coconut oil, maple syrup, lemon juice, minced ginger, lemon zest and the eggs. Stir until well combined, the batter has quite a thick consistency.
Now stir through the grated carrots, roughly chopped walnuts and the dates.
Spoon the batter in to the prepared pan and smooth over the surface with the back of a spoon or spatula.
Bake the loaf for approximately 1 hour and 10 minutes or until a skewer comes out clean. Allow it to cool in the pan for 10 minutes before transferring to a wire rack, to cool completely.
To make the frosting, add all the ingredients to a bowl and, using a handheld mixer, beat until the frosting is well combined.
Then use a palette knife to spread the frosting over the loaf, making soft swirly patterns as you go. Now sprinkle the chopped walnuts down the centre of the loaf and lightly press them in to the frosting.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8