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5 from 1 vote

Lunchbox Lifesavers: Mini Sultana Tea Loaves

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!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 8 Slices
Author: Midge


  • 325 g Self Raising Flour Or 200g SR & 125g Wholemeal
  • 2 tbsp Ground Chia Seeds
  • 25 g Granulated Sugar
  • 150 g Sultanas
  • 125 ml Brewed Tea
  • 125 ml Dairyfree Milk (Koko, Almond, Oat)
  • 25 ml Vegetable or Sunflower Oil
  • 1 tbsp Golden Syrup Maple syrup or sweet freedom

Crumble Topping

  • 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.