Chia seed and peach fruit loaf

Name: Easy chia seed loaf recipe
Yield: 1
Ingredients: 1 1/2 tsp black tea leaves (we used Earl Grey); 250g dried peaches, chopped; 100g currants; 200g quince paste, chopped; 20.00 ml molasses; 50g panela sugar; 1 tsp bicarb soda; 300g plain flour; 40g chia seeds; 1/2 tsp baking powder; 2 eggs, lightly beaten; Ricotta & honey, to serve

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Black tea, dried peach, quince paste and chia seed loaf

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by Jessica Brook

Aug 30, 2019

Ricotta and honey are the perfect toppings for this chia seed loaf.

1 1/2 tsp black tea leaves (we used Earl Grey)
250g dried peaches, chopped
2/3 cup (100g) currants
200g quince paste, chopped
1 tbs molasses
1/3 cup (50g) rapadura sugar
1 tsp bicarb soda
2 cups (300g) self-raising wholemeal flour
1/4 cup (40g) black chia seeds
1/2 tsp baking powder
2 eggs, lightly beaten
Ricotta & honey, to serve

Method

1.

Preheat oven to 180°C. Lightly grease a 20cm x 10cm x 8cm deep loaf pan and line with baking paper, leaving 2cm overhanging on each side.
2.

Combine the tea and 1 1/2 cups (375ml) boiling water in a small heatproof bowl and set aside to brew for 5 minutes.
3.

Place the peach, currants, quince paste, molasses, sugar and bicarb soda in a medium saucepan. Add the tea mixture and place over medium heat. Bring to a simmer, reduce heat to low and cook for 4 minutes or until the quince paste is dissolved. Set aside to cool slightly.
4.

Place flour, chia seeds and baking powder in a large bowl. Add eggs and cooled fruit mixture, and mix to combine. Pour into pan and bake for 45 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes then transfer to a wire rack to cool completely.
5.

Cut into slices and toast, then top with ricotta and a drizzle of honey to serve.