Apricot and Coconut Tea Loaf

Apricot and Coconut Tea Loaf - Retreat Recipes at De Tout Coeur Limousin

Apricot and Coconut Tea Loaf - Retreat Recipes at De Tout Coeur Limousin

I love a slice of fruity tea loaf with a cuppa. This is one of our favourite tea break recipes from the retreat kitchen here at De Tout Coeur Limousin. My apricot and coconut tea loaf recipe can be dairy free, vegetarian, vegan and counts towards your daily fruit intake too. It is also gluten free if you use gluten free buckwheat flour, oats and baking powder in the recipe too. A really quick and easy recipe to put together. It's frugal too - using many readily available store cupboard ingredients and without added fat and refined sugar too.  It is however delicious with a little bit of butter spread on a slice. I hope you enjoy.  

Happy baking and bon appetit!

Apricot and Coconut Tea Loaf 

Recipe by Ema at De Tout Coeur Limousin


ingredients:
1 cup chopped dried apricots

1/2 cup raisins/sultanas

20g desiccated coconut
1 & 1/2 cup cold strong brewed tea (I used Earl Grey, but use any you like)
1 & 2/3 plain flour/buckwheat flour
2/3 cup oats 

2 tsp baking powder
1 tbsp honey/maple syrup (optional) 

85 ml milk/yogurt (or dairy free alternative)

1/2 tsp ground cardamon
1 tsp cinnamon
pinch of salt

a tbsp or 2 of extra desiccated coconut to sprinkle on before baking

method:

1. grease/line a 2lb loaf tin and preheat the oven to gas 3/160C
2. in a large bowl add the tea to the chopped dried apricot, along with the honey/maple syrup (if using), milk, cardamon, cinnamon and blend with a stick blender/food processor until you have a chunky paste. 
3. add the flour, oats, desiccated coconut, raisins, baking powder and salt into the mixture and fold in until just mixed together (don't over mix). 
4. spoon into your prepared baking tin, sprinkle with the extra desiccated coconut and bake for 30-40 minutes, or until risen, golden and a skewer comes out clean.
5. leave to cool in the tin for 30 minutes before turning out to cool completely. Serve in slices, with or without butter. 
6. Store in an airtight container.

Recipe Hints and Tips

• Check all your ingredient labels to ensure they are certified gluten free if necessary. 
• I have tried the recipe with buckwheat and plain white flour - although slightly different in texture they both work well. 
• Eat within a couple of days. The tea loaf can be lightly toasted to revive if it it goes a bit stale after a day or 2.  
• I used a 250ml size cup as measurement

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