Herb & Spice Loaf

Today I wanted to make something quite different - I had been thinking of using up some of the dried fruit leftover from Solstice as well - so I put these two ideas together to come up with a bread/cake that everyone would enjoy.

There is a traditional loaf made most often with a strong tea (Tea Loaf or Tea Bread) however, as I don't drink tea, but I do drink anything with herbs in it, I decided this could be made using some of the more flavourful ones.

A tea loaf is usually spiced as well with either pumpkin pie spices or apple pie spices. If you don't have any, this is not a problem as we most often have the ingredients for these in our cupboards. To make apple pie spice mix together cinnamon, nutmeg, cloves, allspice and a little cardamom.

Now for the bread - I mixed about 1 and half cups of dried blueberries, dried cranberries, sultanas, dates, and my personal favorites, elderberries. These were soaked in 1 1/3 cups of boiling water to which I added 3 teabags of lemon and ginger.

However, anything would do - perhaps lemon verbena, chamomile and lavender or any combination of herbs for taste, flavour or added health benefits. I put the apple pie spices (about 1 teaspoon) in with the soaking fruit - just to blend the flavours more.

This fruit was left for about an hour in the hot water, but could easily have been sitting overnight to bring out the full blend and tastes. As well, the spices could have been added to the flour mixture for a more subtle taste.

Next I put 3 cups of spelt flour in a deep mixing bowl and then sifted in 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt. Once these were thoroughly mixed I rubbed in 3 heaping tablespoons of goat's butter until the flour was forming peas.

In another bowl I had an egg well beaten with 1/4 cup of molasses - I like to use the black strap because it has the most mineral and highest nutrient content. I poured this in with the flour mixture and then the fruit was gradually added together with the water it had soaked in.

Once this was mixed it resembled a thick cake batter. I spooned the batter out into a prepared loaf tin and baked it for about 1 hour at 180C. It is a rich dark cake with a lovely moist texture...great with a cup of herbal tea.

April

Herb & Spice Loaf

Fig, Date & Walnut Loaf

I have loads of figs here and have been looking for ways to use them up - dates are no problem because we love them in date squares. I haven't tried making fig squares...perhaps that is next. However, I do like figs in breads and loaves as well as when making coconut balls.

With this in mind I decided to try my hand at making a loaf with figs and dates that would not be too heavy - I wanted it to be light, soft and while not overly sweet, just a nice tasting loaf. Sort of a dessert bread but also a bit of a treat.

What I also like about figs and dates is that they are so good for you full of necessary minerals and vitamins. I remember a time when this was my only indulgence during the week...and I looked forward to it like a little slice of heaven.

Well, they are still a slice of heaven - and divine when added to any recipe. Yesterday I made a little loaf of Fig, Date and Walnut bread for my taste tester to try out - and it got a thumbs up. So, now I can't wait to try it myself next week. 

Only a few more days to go with this detox and it's back to eating for me for a few days, then back to detox again. It is detox season and I like to give this all I've got - that's the only way to get the best results.

To make the bread I started out as usual with my 3 cups of flour, baking soda, baking powder, salt - but then because I was using figs and dates I decided to use cloves and nutmeg in place of cinnamon. Just for a little stronger flavour as well as the warming effects. 

Next I added chopped figs and dates to 1 cup of milk as well as some grated lemon, lemon juice and 1/4 cup of date syrup. In another bowl I whisked a duck egg which I then added to the soaking figs and dates. 

Once I was happy that the figs and dates were soaked, I poured this milk mixture into the flour blend and stirred until it was nearly mixed - when I added 1/3 cup of water and 2 tablespoons oil. I continued mixing until all was blended and then spooned the dough into loaf tins. 

Lastly I pressed chopped walnuts into the top of each loaf (to get them to stick) and put them into the hot oven. After baking for 30 minutes (mini loaves) it was done and smelled wonderful - next time I think I will omit the egg and add a little butter instead of the oil. Just to see if I can get the loaf even softer. But, it did turn out very nice as it is. 

April

Fig, Date & Walnut Loaf 

Banana & Date Mini Loaves

Last night I was eager to bake or make something - there are not many of us eating in the house right now - and it is way too early to be baking things for Solstice - so my options are fairly limited. But, nevertheless, I had bananas ready to be used and some ideas....

I love these flavours and smells, especially this time of year - cinnamon, banana, date, nutmeg - all warm and toasty yet gentle on the system. With this in mind I decided to expand my usual muffin making routine a little bit further.

With children, muffins are handy little breads to have around, but so are mini loaves. Right now with only small mouths to feed, I don't need to make large amounts of anything. But also, when we are all back  eating again, mini loaves such as these can be used for little desserts.

Banana and Dates also go together quite well, they are both sweet, sticky and take well to the addition of nutmeg or cinnamon. With this recipe I decided to add a little bit extra to it to fill it out a little more, so I added some coconut as well.

Starting with my usual 3 cups of white/whole spelt flour blend, I added baking soda, baking powder, a little salt, nutmeg, and ground coconut. I love the taste of coconut too and I always think I should be using it far more in recipes, I try to fit it in where possible.

For the wet ingredients I used a duck egg, 1 cup of goat's milk, 1/4 cup date syrup and 3 mashed bananas. Once these were all blended in a medium sized mixing bowl (still chunky with banana bits) I added this mixture to the flour.

In the meantime I had chopped 1/2 cup of dates into smallish pieces - these went in last after the batter was mixed enough. Of course some of them stick together, so be sure to separate as you stir. However, I never like to over stir anything - so don't overdo it.

Using mini loaf pans, spoon the batter into each pan and bake in a moderate oven for about 30 minutes. They will be moist and delicate when done... These can also be made into 12 large muffins or 4 small loaves. 

Lovely! 

Banana & Date Loaf