Easy Fat-Free and Low-Sugar Tea Loaf!

Fat-Free and Low-Sugar Tea Loaf

Ingredients:

• 2 cups whole wheat flour (for a healthier option, but you can use regular flour if preferred)

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon ground cinnamon (optional, for extra flavor)

• ¼ teaspoon ground nutmeg (optional)

• 1/8 teaspoon salt

• 1 ¼ cups unsweetened applesauce (this acts as a fat substitute)

• 1/4 cup honey or maple syrup (to keep the sugar content low)

• 1 teaspoon vanilla extract

• 2 large eggs (or 2 flax eggs if vegan)

• 1 cup dried fruit (raisins, sultanas, or chopped dates – adjust according to preference, make sure they’re unsweetened)

• ½ cup brewed tea (black, green, or any tea you prefer for a mild flavor)

• Optional: ¼ cup chopped nuts (walnuts, almonds, or pecans for a crunchy texture)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan (8×4 inch) or line it with parchment paper.

2. Mix the dry ingredients:
   In a large bowl, sift together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

3. Mix the wet ingredients:
   In another bowl, whisk together the applesauce, honey (or maple syrup), vanilla extract, and eggs (or flax eggs). Add the brewed tea and stir to combine.

4. Combine wet and dry ingredients:
   Slowly add the wet mixture to the dry ingredients. Stir gently until just combined. Don’t overmix – you want the batter to be light.

5. Fold in the dried fruit and optional nuts:
   Stir in the dried fruit and, if using, the chopped nuts. They’ll add extra texture and flavor to your loaf.

6. Bake the loaf:
   Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and serve:
   Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve!

Tips & Variations:

• For a more moist loaf: You can add mashed banana (about ½ cup) to the wet ingredients. This will add natural sweetness and extra moisture.

• For a sugar-free option: Use stevia or monk fruit sweetener instead of honey/maple syrup. Just adjust the quantity to your liking.

• Add a zesty twist: Grated orange or lemon zest can add a refreshing citrusy flavor.

• For a gluten-free version: Swap the whole wheat flour for a gluten-free flour blend.

• For extra flavor: You can soak the dried fruit in hot tea for 10–15 minutes before adding it to the batter. This makes the fruit more flavorful and plump!

Q&A:

Q1: Can I make this loaf without eggs?
A: Yes! Use flax eggs instead. To make one flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes to thicken before using.

Q2: How can I keep this loaf fresh for longer?
A: Store the loaf in an airtight container at room temperature for 3–4 days. For longer storage, you can slice the loaf and freeze it in individual portions. Just defrost a slice when you want to enjoy it!

Q3: Can I use a different kind of sweetener?
A: Yes, you can substitute the honey with other sweeteners like agave syrup, coconut sugar, or even a small amount of stevia if you prefer. Just adjust the amount to suit your sweetness level.

Q4: Can I add other fruits to this loaf?
A: Absolutely! You can mix in fresh fruits like berries, apples (chopped), or even chopped pears. Just keep in mind that too much moisture from fresh fruits might affect the loaf’s texture, so reduce the brewed tea slightly if using wet fruits.

Q5: Can I make this recipe into muffins instead of a loaf?
A: Yes! This recipe can be made into muffins. Divide the batter into muffin tins and bake for about 20-25 minutes at 350°F (175°C). Keep an eye on them and check with a toothpick to make sure they’re done.