I’m working from home today, which gives me a bit of extra time to spend in the kitchen in the morning. I really fancied something like a tea bread, but didn’t want to wait an hour or so for it to bake, instead I made it in a cupcake tray!
They’re best cooked to be eaten straight away, as they can toughen up a little if left. Although they’re great toasted if that happens! They’re such a lovely treat, they are slightly chewy with tonnes of flavour from the dates, walnuts and tea. After soaking your dates, don’t throw the tea away as it gets used for the liquid in the batter.
150g gluten free plain flour
1 tsp gluten free baking powder
25g agave syrup
30g coconut oil
150ml steeping tea
A pinch of salt
Pre-heat the oven to 180 centigrade fan.
Lightly oil a muffin pan
First make a nice cup (a bowl would probably be more sensible but I’m British..) of tea, and pop the dates in it to soak. I used about 200ml of boiling water and an earl grey teabag. Leave for 10 minutes
In a large bowl pop the flour, baking soda, pinch of salt and agave syrup.
Melt the coconut oil, I’ve just taken to microwaving the glass jar with the lid off and pouring it straight out.
In a small blender blitz together the strained dates ( you’ve remembered to keep the tea I hope!) walnuts and coconut oil to the consistency below
Add the date mixture to the flour and 150ml of the reserved tea, mix well.
Spoon the mixture into 6 muffin tin holes and flatten it off a bit.
I sprinkled a little dark muscovado sugar on top at this point but I don’t think it needs it.
Place the tray in the oven for 20 minutes or until cooked through.