Lunchbox Lifesavers: Sultana Tea Loaf (Dairyfree Eggfree Vegan)
In need of a Lunchbox Lifesaver? Then look no further than this yummy Sultana Tea Loaf! Full of plump juicy sultanas surrounded with a moist, soft sponge and topped with crunchy granola. Best of all it is Eggfree, Vegan & will last all week in an airtight tin, so you can bake a batch on Sunday ready for the week ahead! It is so easy to make. The dry ingredients are weighed into a large bowl and then the stir in the oil, tea and milk. Bung it in a loaf tin and bake. Cupboard to cake tin in less than an hour… And that is exactly why it is called a lunchbox lIfesaver!
The exact recipe for this Sultana Tea Loaf can be tinkered with to adjust the sugar and fat content. You can use anything from as little as 1tbsp + 1tbsp golden syrup in this recipe up to a maximum of 50g. I use the former when its for everyday lunches as there is quite a lot of sugar in the sultanas. This recipe also works well with wholegrain flour. Substitute 125g of the self raising flour for the same amount of wholemeal and a tsp of baking powder. The vegetable oil helps to keep them moist for longer so I wouldn’t reduce it too much.
This Sultana Tea Loaf is a regular staple of Peachick lunchboxes, zoo trips and allotment tea breaks alike! For family picnics I usually make this into a large loaf and cut it into big old chunky slices, perfect for fuelling all that digging and weeding at No17! But you could always make mini loaves and freeze. The loaf is large and is at least 8 generous wedges. For lunches I slice about thickness of medium bread and maybe cut in half for Peachicks depending on what else is in their lunch!
For other Perfect Peachick Picnic or Lunchbox Lifesaver Recipes then check these out:
- Olive & Lemon Savoury Snack Crackers
- Elodie’s Mediteranean Swirly Bread
- Vegan Red Onion and Chilli Cheese Scones
- Easy Peasy Dairyfree Pop-in Sausage Rolls with Onion Chutney
Meanwhile at Home:
This week has been a funny old week. After a great half term with the Peachicks (and finally getting at least some of my voice back) we’ve all had a really short week at work and a very nice day out at the zoo! You may have noticed the weather has been awful. Our fence has been flattened and we spent an afternoon retrieving chairs and other assorted things from other plots around our allotment No17!
Monday saw me & the Peachicks on a last minute ingredient buying mission so I could make Elodie safe cupcakes. Her preschool was having a Ginormous Teddy Bear’s Picnic and they were having a cake stall. One mummy/Elodie baking session later and there was 12 raspberry, chocolate cupcakes blated up ready to go so Elodie would be able to buy something. Sadly we couldn’t go to the picnic as Tuesday is a crazy day at work and there was no way I could leave. Its so hard sometimes. I do love my job but the Mummy guilt it causes when I have to disappoint the Peachicks is just horrible! On top of not having anyone with her she didn’t have a teddy bear!! And why, even though I told her to take a teddy bear and I am at work long before she leaves for Preschool do I feel like the no teddy bear is just another in a list of Epic Mummy Fails! Aaaargh! Mind you she had a great time and the photos are lovely so I am not sure she even noticed we weren’t there!!
Anyway enough of my rambling here’s the recipe!
Recipe for Mini Sultana Tea Loaves:
Lunchbox Lifesavers: Mini Sultana Tea Loaves
- 1 handful Rolled Oats
- 2 tbsp Vegetable Oil
- 1 Tbsp Granulated sugar
- Honestly this recipe could not be easier to make. Preheat the oven to 180C and grease or line a loaf tin.
- In a small bowl mix the oats, sugar and oil together to create the oaty crumble for the top. Set aside and make the cake batter.
- In a large mixing bowl weigh out the flour (or flours), chia seeds and sugar. Stir together. Mix in the sultanas.
- In a jug measure out the wet ingredients (milk, brewed tea and golden syrup). Pour slowly into the dry ingredients, stirring until the batter is lump free (well ok lumps of flour free - the sultanas will cause lumps!)
- Pour into a loaf tin and sprinkle over the oaty crumble. Bake on a middle shelf for 45mins or until a skewer comes out clean. Tip out of the loaf tin and leave to cool.
- If you are freezing for lunches through the week, then slice once cool and wrap each individual slice in greaseproof paper or cling film. It will however keep for around a week as a whole loaf in an airtight tin.
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