Vegan and gluten free tea loaf with butter

TEA LOAF.jpg

For the tea loaf

35g sultanas
90g dried apricots
60g chopped dates
40g raisins
250ml strong black tea
1T ground flax + 2T water
50g tapioca flour
50g rice flour
50g oat flour
1/4t bicarbonate of soda
1t baking powder

Chop the apricots
Put the dried fruit in a bowl with the tea
Soak for 6 hours or more
Mix the flours and raising agents
Add the fruit and tea and mix well
Pour into a loaf tin
Bake on 180c for 30 minutes
Cover with foil and bake for another 45 minutes

For the butter

3T thick aquafaba
1/4t salt
1/2c sunflower oil
1/4c extra virgin olive oil

Put the aquafaba and salt in a high sided bowl
Add a little sunflower oil and blend with a hand blender
Keep adding the oil in parts, with each addition blend until you have mixed in all of the sunflower and olive oil
Cover the inside of a tupaware box with 2 layers of clingfilm
Pour in the butter and freeze for 20 minutes
The butter can be kept in the freezer and will remain spreadable

snacksDanaliese Radley