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EARL GREY PUMPKIN LOAF WITH LEMON GLAZE AND SUGARED SAGE LEAVES

Gluten free, FODMAP friendly Makes 8-10 slices Prep time: 30 minutes Cook time: 40 minutes

Ingredients

INGREDIENTS

  • For the loaf:
  • 1/3 cup fresh earl grey tea leaves not tea bags
  • 1/2 cup light flavoured olive oil will become roughly 1/4 cup after steeping
  • 1/2 cup soy milk
  • 1 cup brown rice flour 130g
  • 1/2 cup tapioca flour 60g
  • 1/2-1 teaspoon cinnamon powder optional
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Generous sprinkle of table salt helps bring out the flavour, I swear!
  • 175 g pumpkin puree
  • 130 g light brown sugar 1 well packed cup, but weigh it instead of using the cup measure
  • 1 tablespoon lemon juice
  • 2 eggs extra large, I buy the 700g packet
  • 2 teaspoons vanilla bean paste
  • Optional 1 tablespoon of the seeped tea leaves

For the lemon glaze:

  • 1 cup icing sugar
  • 1 – 1 1/2 tablespoons lemon juice
  • 1 teaspoon melted butter

For the sugared sage leaves:

  • 1/2 bunch of sage leaves
  • 1 tablespoon lemon juice
  • Caster sugar to coat

Instructions

METHOD

    To make the loaf:

    • As early in advance as possible, place the olive oil and earl grey tea leaves in a medium saucepan. Place it over the smallest heat source on a low heat, and allow for ten minutes, stirring intermittently. Turn the heat off, and allow the tea to steep in the oil for as long as time permits – at least 10-20 minutes.
    • Strain the oil into a bowl, and place the tea leaves back in the same saucepan. Add the 1/2 cup of milk, and heat just until hot. Don’t worry about the residual oil, it won’t make a difference to buttermilk. Turn the heat off, and allow the tea to steep in the milk for at least 10 minutes. Strain, and set the tea leaves aside.
    • Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit. Grease a silicon loaf tin with oil or butter.
    • In a large bowl, combine the flours, baking powder, baking soda and cinnamon, if you’re using it. Mix well to combine.
    • Add the tablespoon of lemon juice to the strained milk mixture to make buttermilk. This will give the loaf a lovely bit of oomph.
    • In a large mixing bowl, combine the pumpkin puree with the brown sugar and vanilla bean paste. Stir until the mixture is well combined.
    • Add the remaining wet ingredients – buttermilk, eggs and steeped olive oi. Stir thoroughly to combine until a smooth batter forms. Finally, mix the dry ingredients into the wet.
    • As an option, you can add 1 tablespoon of the steeped tea leaves to the batter. It creates lovely little flecks in the loaf, and a nice texture. Totally optional.
    • Pour the batter into the well greased loaf tin, and place in the oven for 35-40 minutes, or until a skewer comes out clean. Allow the loaf to cool in the tin, before gently removing it. Allow the loaf to cool completely before icing.

    To make the glaze:

    • Mix together all the ingredients with a beater or whisk. Continue whisking until a smooth glaze forms. You can make it thicker with a little more icing sugar, thinner with more lemon juice, or 'fluffier' with a bit of extra beating time.

    To make the sugared sage leaves:

    • Dip the sage leaves in the lemon juice, and then transfer into a small bowl of caster sugar. Gently toss to coat. You can crisp the sage leaves up beforehand in a dry hot pan, if you like.

    To assemble:

    • Drizzle the glaze over the loaf, and top with the sugared sage leaves, and a little of the clumpy lemon sugar leftover from making them. Slice and serve.