Wednesday, August 11, 2010

Currant Tea Loaf

The combination of currants, palm sugar and almond meal in this quick bread lends a rich, molasses taste that pairs well with sugar free apple butter and a fresh cup of tea.

Currant Tea Loaf

2 1/4 C almond meal*
1/4 C palm sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 C organic currants
2 eggs
1/4 C grapseed oil
1 T vanilla extract

Mix the dry ingredients first, including the palm sugar and currants.
Mix the wet ingredients.
Combine the wet ingredients into the dry ingredients.
Bake in a greased loaf pan at 350 for around 40 minutes.

* almond meal contains the brown peel of the almond and absorbs more moisture. If using blanched almond flour, increase the amount to 2 1/2 C.

1 comment:

Sophie said...

MMMMMMMMM,..Sound so good to me!