Teabread Ingredients:
250g of Doves Farm Gluten free Self Raising flour
1/4 teaspoon of xanthan gum (flour already contains some)
1/2 teaspoon bicarbonate of soda
4 mashed bananas
2 generous tablespoons of coconut oil (melted)
300g of raisins
juice of one lemon
2 teaspoons of vanilla extract
unsweetened soya milk to mix (quite a lot, flour is very absorbent)
Mix dry ingredients and then beat in the wet ones and fruit. Bake at 200C/400F for at least half an hour or until a skewer comes out clean.
Lovely with Booja Booja Vanilla ice cream or just with a bit of marg and a cup of tea.
Chocolate variation!! Add 50g of cocoa powder to the flour and liquidise 100g of pitted dates into some soya milk instead of raisins… delish 🙂
Enjoy this teabread after an icy loch-side walk… and see all our cake recipes here.
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Escape to 1596 with THE MERMAID AND THE BEAR! Exchange lockdowns for witchcraft accusations! Live in a castle, visit the stone circle and taste the Twelfth Night Cake…
This looks so good! (Sorry I haven’t called by for AGES! Lots going on in my life (more than usual, I mean!)…)
I’ll try this with wheat flour, as that’s what we’ve got and we all seem to be OK with gluten. Actually, I’m fancying a slice now, seeing your photo, but I’m going to have to wait, amn’t I?
You won’t need to use xanthan gum with wheat… nice to see you 🙂
Looks lovely, any idea whether its ok to keep or best on the day its made?
we ate it over three days and it stayed lovely unlike previous gluten free attempts. The secret really is the xanthum gum 🙂
The chocolate version looks like brownies! mmmmmm
It does have that chewy brownie thing going on, at least it did last night when still warm 🙂
This looks delicious, thank you for sharing your recipe! I use the Dove Farm gluten free flour too & adding xanthum gum has been such a gamchanger ♡
Pixee ♡ | Thats What Pea Said