Tuesday, 18 October 2011

Gluten free and vegan Teabread

My dear friend Katia recently asked me which drugs I am on.   It turns out she was referring to my manic demeanour and inability to relax.

Although I’m not pin thin and twitchy à la overactive thyroid, inside my head it buzzes and I’m not too good at sitting still.  Which is why I was baking a cake for Katia after going for a walk in the woods with six kids and just before I cooked a vegetable chilli over the fire in a pot.

In my defence I’m much better than I used to be, because when I had three kids under the age of three and a half, I still thought I could be a lovely Mummy.  Oh novice error.

One memorable morning I think there was painting with sunflower pollen and blackberry juice.  Does that make you want to vomit?  And one year I made my Christmas decorations.  To avoid the housework there were outings to the beach, the park, the zoo, the playground...

Be. Quiet. White. Noise.

I’m wiser now because I know that benign neglect is the way forward.  If my fourth child wants to paint with blackberry juice, well she knows where the bush is.

But one thing I learnt from the ‘Crazy Years’ is the art of making cake on the hoof and sort of in my sleep.  Impressive, no? 

Teabread is the manic mum’s best friend.  Weigh the ingredients the night before, let the fruit soak in tea overnight and if you get up at 5am you can have it baked in time for the school run.  I should call it Mental Manic Teabread.  And very good it is too with a slick of vegan margarine.  I made this for Katia in the summer and she approved.

So go forth and bake like revved up ecstasy heads my lovelies, relaxing is for the afterlife and teabread is for today.

It is so satisfying to have teabread in your life.  It works for breakfast, for lunch, for an afternoon snack... it just works.  And it can be made without refined sugar if that is your thing. 

All versions
175g raisins
125g sultanas
50g dried cranberries/chopped dates/chopped apricots
175g soft brown sugar OR 150g honey
300ml tea (black tea, green tea, camomile tea)
1 tsp mixed spice
2½ tsp baking powder
½ tsp bicarbonate of soda
100 - 150ml Rice milk/other milk

Egg free, dairy free, gluten free
Egg replacing mix:
1 heaped tbsp ground linseeds
2 tbsps oil
¼ tsp xanthan or guar gum
3 tbsps rice milk
Either: 225g Doves Farm Plain Flour
Or: 125g rice flour + 50g potato flour + 50g tapioca flour

Gluten free with eggs
Use 1 egg in place of the egg-replacing mix

With wheat flour
Use 225g of plain wheat flour

Sugar to sprinkle on top

  • Make 300ml of tea and squeeze out the teabags so that you have a strong brew.  Place the fruit and sugar/honey into a large mixing bowl and add the tea.  Mix to combine, cover and leave overnight
  • If using the egg replacing mix, combine all the ingredients and whisk until there are no lumps, set aside
  • Grease and line a medium loaf tin (1 litre/ 2 pint ish) with baking parchment and heat oven to 170˚celsius
  • Add either the egg or the egg-replacing mix to the bowl of fruit, sugar and tea and stir
  • Add the flour(s), bicarbonate of soda, baking powder and mixed spice and stir.  Add enough rice milk/milk to give a loose cake mix.  Pretty vague description I know, but not really stiff, quite soft, will drop relatively quickly from the spoon.  This would be so much easier to describe if I had my own TV show
  • Sprinkle the surface of the cake with extra sugar if you wish and place in the oven and bake for 45 mins to an hour.  Or it may take longer and you may have to cover the tin with aluminium foil to prevent the top from burning and to make sure the middle is cooked.  Ovens are weird, aren’t they?  It is cooked when a skewer inserted into the middle comes out clean
  • Is my grammar lapsing? I might have been drinking red wine
  • Leave cake to cool in the tin and then eat great big wedges of it as you try and do five things at once
  • But don’t do painting with blackberry juice and sunflower pollen.  That will make me heave

© Pig in the Kitchen All Rights Reserved


Iota said...

"without refined sugar", yeah I'm still doing that thing.

Pig in the Kitchen said...

I thought of you dear Iota when I wrote that! And I must reduced my own refined sugar intake...
Pig x

Iota said...

Thank you. Do you also think of me when you write about popular, sophisticated, intelligent, attractive, confident, alluring, brilliant women? Or just is it just the low sugar thing?

Pig in the Kitchen said...

Iota, I think all of the above plus 'willowy, statuesque, dignified, humble and possessed of an unutterably sweet nature.' Ooo, I went a bit Jane Austen with the last one, didn't I?
Pig x

Potty Mummy said...

Not wanting to rain on the Pig & Iota love parade above, but; 'willowy' AND 'statuesque'? Do you mean the two aren't mutually exclusive? There is hope for me yet. (And why don't you have your own tv show, Pig? WHY?)

Pig in the Kitchen said...

This is the trouble with having an 'open all areas' blog. Clever people based on the other side of the world (who have been up for hours) wade in and take issue with my words which were written in the early fug of half-asleepness.

Ahem, I have just had to google my choice of words, having been seized by a 'god I'm semi-illiterate' panic. It appears that at worst I am guilty of repeating myself (the two mean more or less the same thing) at best, well I've just been very complimentary to Iota. I think. But see above for early-morning fug of half-asleepness and please jump in and correct me.

And if my memory serves me well...you are rather willowy and statuesque Potty Mummy! I recall having to look up to you and that was while wearing wedges.

Thanks for visiting!
Pig x
as for the TV show...one day the world will catch on to my brilliance. But by then I'll be such an old hag no-one will want to put me in front of a camera. Melinda Messenger will have to stand in for me. Or Lorraine Pascale.

vintagemom said...

Ok, you're winning the Top 25 Allergy Free Mom Blog thing because you're WAY funnier than I am :) Perhaps I need to open my wine bottles earlier in the day....? Thanks for popping by my blog, and just know that now I will get absolutely nothing done today because I need to read every.single.one of your past posts. Right Now. :)

Lisa @ Allergy Free Vintage Cookery

Pig in the Kitchen said...

Ah VintageMom, you say such sweet things! Thanks for dropping by and enjoy your wasted day :-) Pig x