Spiced Apple Tea Loaf.
High-fibre | High-protein | Naturally sweetened
Makes 10 slices
This tea loaf had over 10g of protein and nearly 4g fibre per slice, thanks to the Greek yoghurt and nuts. It’s mostly naturally sweet from the apple and dried fruit, with just an (optional) crunchy Demerara sugar topping. It’s heavy on the autumn spicing and makes the perfect, cosy afternoon snack, or even a very satisfying and balanced breakfast. Plus is very easy to make. I hope you love it!
Tips & Tricks
Apples: Don’t squeeze them — their natural juice gives moisture and apple flavour.
Dried Fruit: Use a pre-mixed bag or a mix of raisins, sultanas and chopped dates for the best sweetness and texture.
Nuts & Seeds: Any blend will do - use whatever you like or have in the cupboard. Switch it up next time for variety and your gut will thank you!
Mixed Spice: This is a classic British blend usually made with cinnamon, nutmeg, allspice, cloves, ginger and coriander seed. If you can’t find it, use pumpkin spice, or mix together 2 tsp cinnamon + 1 tsp allspice + ½ tsp nutmeg as a substitute.
Storage: Keeps 4-5 days in an airtight tin, or slice and freeze (separate the slices with baking paper to stop them freezing together). Toasts & microwaves well.
Ingredients.
3 Granny Smith apples, coarsely grated (250–300 g / ~2 cups packed, juice included)
200 g / 1¼ cups mixed dried fruit, see notes above
250 g / 1 cup Greek yoghurt (5% or higher)
3 eggs
3 tsp olive oil
150 g / 1¼ cups plain flour
100 g / 1 cup porridge oats
100 g / 1 cup finely chopped mixed nuts & seeds
3½ tsp mixed spice
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
3 tbsp demerera sugar, to finish (optional)
Equipment.
loaf tin
grater
baking paper
Method.
Heat the oven to 170°C fan / 190°C conventional / 375°F and line a 1 lb loaf tin (about 22 × 12 cm) with baking paper.
In a large bowl, mix the grated apples (with their juice), dried fruit, yoghurt, eggs and olive oil.
Add the flour, oats, nuts, mixed spice, baking powder, bicarbonate of soda and salt and mix until combined. The batter will be thick and slightly textured.
Spoon into the prepared tin, smooth the top and and sprinkle over the Demerara sugar (if using). Bake for 45–50 minutes, until risen, golden, and a skewer comes out clean.
Cool in the tin for 10 minutes, then transfer to a rack to cool nearly completely before slicing.
