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
- 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
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: