MIXED BERRY EARL GREY TEA LOAF

Mixed berry earl grey tea loaf

MIXED BERRY EARL GREY TEA LOAF

#SIAintheKitchen

There’s always time for tea…especially in the form of a baked loaf.

After a visit to my boyfriend’s sister’s place, we were laughed with a huge bag of takeaway. A huge amount of Indian take out, fresh pineapple, pomegranate seeds and a bowl of mixed berries. The berries weren’t particularly firm to begin with and I ate as many fresh ones as I could but it was apparent that they were getting quite soft. To me, I already knew I want to bake something with it. After my boyfriend brewed some earl grey tea, I thought “Hm… why not a mixed berry earl grey tea loaf?”

I was originally going to make a lemon sour cream loaf as a sad a little lemon is starting to get old but the berries were more in danger at this point. They were beginning to weep, pooling a dark raspberry, blueberry and blackberry liquid at the bottom of the container.

I originally wanted to add some citrus to the loaf, ideally an orange as I wanted to keep my lemon for baking later in the week, but I thought, “Hey, earl grey is full of bergamot notes”. Bergamot is a citrus fruit, orangey in nature and such a nice compliment to fruit. If I steeped a tea bag in some liquid, perhaps it might permeate throughout the loaf - it did. A subtle hint which is noticeable in the loaf - a real nice treat.

MIXED BERRY EARL GREY TEA LOAF - makes 1 9x5” loaf

  • 1 1/2 cups sprouted spelt flour

  • 3/4 cup granulated sugar

  • 1 tsp baking soda

  • 1 1/2 tsps baking powder

  • 1/2 tsp kosher salt

  • 1/2 cup vegetable oil

  • 1 cup oat milk

  • 1 tsp apple cider vinegar

  • 1 bag earl grey tea steeped in 1/4 cup hot water

  • 2 tbps chia seeds

  • 2 cups of mixed berries (I used raspberries, blackberries and blueberries)

  • 3 tbsp flour

  • 4 tbsps turbinado sugar

  1. In a small ramekin, steep the earl grey tea in hot water. Allow to steep and cool down while you get the other ingredients ready.

  2. Preheat the oven to 350F and line a 9x5” loaf pan with parchment paper and set aside.

  3. In your stand mixer, whisk together the flour, sugar, baking powder, baking soda, and salt.

  4. In a smaller bowl, mix together the milk, oil, and apple cider vinegar. Once the steeped tea has cooled down to a lukewarm temperature stir in the chia seeds until it develops into a gel-like consistency. Add this to the wet ingredients.

  5. With the paddle attachment, gradually add in the wet ingredients to the dry ingredients until well-incorporated. In a small bowl, dust the berries with the remaining 3 tbsp flour. This will allow the berries to stay afloat in within the dough instead of sinking to the bottom. Detach the paddle attachment and gently fold the floured berries into the batter. Pour the batter into the prepared loaf pan and sprinkle completely with turbinado sugar on top. Bake for 50 minutes or until a toothpick comes out clean.

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