TO YOUR HEALTH SPROUTED FLOUR

Given the fact that our baking is as good as the flour we use, I take great pains to spend a little more to buy really good flour. My favorite flour ever is from The To Your Health Sprouted Flour Co. The moment a grain is sprouted, it becomes “live” and thus contains many more nutrients and enzymes. Spouted grains are also easier to digest and so often favored by those who are wheat-intolerant.

I love all of the flours from this company and panic when I run out. They are simply perfect for baking everything from cakes to bread, from pizza dough to pastry. I highly recommend buying yourself a large bag to take you through the holiday season.

TEA BREAD

As many of you know I’m a tea addict and aside from drinking it, I love to cook with it, particularly in cakes in cookies. This is a wonderfully rich tea cake, that you and your family will go nuts over. I made a couple of loaves because it not only freezes well, but is also delicious if you toast it when it’s a little stale – toasted and slathered with lashings of butter!

It’s also the perfect time of year to get stock up your freezer with Holiday goodies for when your guests arrive.

Mum and I made a couple of loaves when she was visiting this week and everyone who came over to visit was offered a slice and wound up having three. Mom left back for England  last night and to cheer myself up, I’m about to toast a slice and eat it with a cup of my favorite chai tea from Lupicia Teas.

 Tea Bread

Pre-heat oven to 340 F.

2 black tea bags

1/3/4 cups boiling water

4 cups mixed fruit (raisins, sultanas, cranberries, un-sulphured apricots- chopped)

2 1/4  cups whole wheat flour

1tsp baking powder

A pinch salt

1 1/2 cups soft brown sugar

1tbsp melted butter

1 egg lightly beaten

Place dried fruit in a large bowl.

Steep the tea bags in 1 3/4 cups of boiling water for ten minutes. Pour the steeped tea over the fruit and leave to soak for one hour.

Mix the dry ingredients in a large bowl. Add the fruit/tea mixture and combine well. Mix in the egg and butter, making sure everything is really well combined.

Grease and line a loaf tin and spoon in the batter, smoothing it down.

Place in the oven and bake for 1 and 1/4 hours. Test to see if a toothpick comes out clean – if not, put back for another 5-10 minutes.

Allow to cool on a wire rack and serve when cool.

It will keep for up to 2 weeks in a tin or airtight container. After about a week, I like to slice and toast it, slathered in butter