Back to top

My Basket (0)

  • No products in the basket.

Lemon & Earl Grey Tea Loaf

by Ruth Crump
on 16th April 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This lemon and earl grey tea cake will make the ideal delicious gluten free, low FODMAP treat for any day. It’s such a simple recipe to follow and goes down so well with a cup of earl grey!


Lemon & Earl Grey Tea Loaf

1
2
3
4
5
Rate this recipe

Ingredients

  • 180g gluten free self raising flour
  • 1 tbsp Earl Grey Supreme Loose Leaf Tea
  • 70g ground almonds
  • 1 tsp gluten free baking powder
  • 120g melted coconut oil
  • 170ml maple syrup
  • 3 large eggs
  • 120ml unsweetened almond milk
  • Zest of 1 Lemon
  • For The Drizzle
  • Juice of 1 lemon
  • 2 tbsp maple syrup
Prep Time
Serves
12

Instructions

  1. Preheat the oven to 160​o​c and line a loaf tin with baking paper

  2. Add the gluten free flour and Earl Grey tea to the food processor and pulse 4-5 times until the tea leaves have broken down

  3. Mix the flour at tea leaves in a bowl with the ground almonds and baking powder

  4. Add the coconut oil, maple syrup, eggs and almond milk to the food processor of blender and pulse 3 times so the mixture is smooth

  5. Add the wet mixture and the lemon zest to the bowl of dry ingredients and stir until combined and you have a smooth cake batter

  6. Pour the batter into the lined loaf tin

  7. Bake for 45-60 minutes until a skewer or knife comes out clean

  8. While the cake is still hot, prepare the drizzle by warming the syrup and lemon juice in a pan over a low heat

  9. Prick the cake all over with a fork before pouring over the drizzle

  10. Leave the cake to cool in the tin before removing

 

Ruth Crump

After being diagnosed with coeliac disease and IBS, I had to completely overhaul my diet. I found that the majority of gluten-free food on offer was tasteless, stodgy and full of sugar. I was eventually forced to embark on the low FODMAP diet, which meant I had to make even more changes to my diet. After a short while I became disillusioned with the tasteless, stodgy and sugar-laden foods available to me, so I decided to create my own.
Read more posts by Ruth Crump