You can't beat a good tea loaf, and this one is absolutely delicious, and dairy-free, gluten-free, wheat-free, egg-free and soya-free too!
It's half term this week, and we've been out and about enjoying the good weather.... until today! Since first thing, we've had cold, drizzly rain which has now become heavy constant sleet! Not the best weather for taking the kids out for the day!
So, what's the next best thing?
It's great for teaching children about ingredients and how they complement each other, and after the hard work of baking, you gt to sit down with a cuppa and enjoy it.
We've come up with a delicious Blueberry Tea Loaf and we've even managed to make this one dairy-free, egg-free, wheat-free, gluten-free, and soya-free too, yep we're really that good!
Here's how to make it!
You will need:
- 2 cups gluten-free self raising flour
- 1 cup unrefined light brown sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup fresh blueberries
- ¾ cup dairy-free milk
- x2 egg equivalent replacer
- 125g dairy-free butter - melted and cooled
- 1 tsp vanilla extract
- 2 tbsp vegetable/ sunflower oil
Preheat the oven to 180c/ 350f/ Gas 4 and lightly grease and line a large loaf tin.
In a large bowl, mix together the gluten-free flour, brown sugar, baking powder and salt, then add the blueberries and very gently stir in.
In another bowl whisk together the dairy-free milk, egg replacer, dairy-free butter, vanilla and oil.
Add the milk mixture to the flour mixture and stir until just combined.
Pour into the prepared loaf tin, and bake for around 50-55 minutes until the loaf turns a golden brown.
Remove from the oven, and leave to cool in the tin before turning out to cool completely.