Chia seed and dried peach loaf

Name: Chia seed and dried peach loaf recipe
Yield: 1
Ingredients: 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 to serve; Honey to serve

Rate now

https://healthimprovements.info/recipes/fruit-loaf-recipe-chia-seed-dried-peach/fyyk6qw0 — Black tea, dried peach, quince paste and chia seed loaf

Jump to recipe

by Jessica Brook

Oct 01, 2019

This fruit loaf recipe is packed with spice and flavour.

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 to serve
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.