This low-fat ginger tea bread is a refreshing choice for your next afternoon tea or lazy Sunday arvo. Top with butter and enjoy with your favourite tea!
- 140 g mixed dried fruit
- 325 ml hot lemon and ginger tea (made with 2 tea bags)
- 225 g wholemeal flour
- 2 tsp baking powder
- 100 g fructose sugar
- 1 large egg, beaten
- Put the dried fruit in a large bowl, pour over the tea and leave to soak for at least 2 hrs, stirring occasionally.
- Heat oven to 160C/140C fan. Line the bottom and sides of a 900g loaf tin with baking paper. Put the flour, baking powder, fructose and egg in a food processor or blender and process for a few mins. Add the dried fruit and tea, and blitz again until well mixed.
- Spoon the mixture into the tin. Bake for 40 mins until the cake feels springy in the centre and a skewer comes out clean. You may need to cover it with foil halfway through cooking if it is browning too quickly. Allow to cool in the tin for 5 mins, then carefully turn out onto a wire rack.
Fructose sugar is available from health food shops.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||0.2 g|
|Total carbohydrates||29.2 g|
|- Sugars||15.1 g|
|Dietary fibre||2.8 g|