Gluten, dairy, & egg free!
Ingredients:
1 cup brewed, hot black tea
1 cup raisins
1/2 cup dried currants
½ cup dates, chopped
1 cup cashew meal/flour
1 cup almond meal/flour
5 tbs. coconut sugar, divided
1 tbs. baking powder
Pinch sea salt
1 ½ tbs. ground chia seeds mixed with 1 tbs. water to make chia “egg”
1 dropper full NuNaturals liquid vanilla stevia
Directions:
Pour the hot tea over the dried fruit and let it sit for about an hour. Preheat your oven to 325 degrees. Make the chia egg so that it can sit and congeal for a few minutes. In a mixing bowl, combine the flours, baking powder, salt, and 4 tbs. of the coconut sugar. Stir in the dried fruit with any extra liquid, the chia egg, and stevia until well combined. Pour into a glass pie plate that has been lined on the bottom with a parchment paper circle and smooth the dough out. Bake for about 40 minutes (the edges should be nicely browned and the inside should test done with a toothpick, although it might still look a little soft. That is just particular to almond flour which sets up as it cools.) Sprinkle with the remaining tbs. coconut sugar as soon as it comes out of the oven. Cool before slicing into wedges and serving. I found that it actually was even better the second day. Enjoy with hot tea or for breakfast, dessert, etc…!
Notes:
– If you aren’t sensitive to eggs, feel free to replace the chia egg with a real one.
– You could replace half the raisins with chopped, dried figs or chopped prunes.
– I don’t like black tea but I still really liked this bread. If you don’t like tea, don’t let it turn you away! : )
