375ml red bush tea (You can use any flavor of tea, even a fruity tea if you prefer that)
260g Oats Bran
450g Mixed dried fruit: Dates, Apricots, Cranberries and figs
2 eggs (separate the eggs)
2 or 3 x 1g sachets Splenda or any other sugar substitute (depending on taste and how sweet the fruit used).
2-3 tsp baking powder
1 tsp bicarb of soda +++
1 tsp Allspice
1 x 2lb bread tin or 2 x 1lb bread tins
Parchment paper for lining the tins
Cut up the dried fruit in small pieces, similar to that of the cranberries and soak overnight in 1½ cups of strong red bush tea (I used 2 teabags).
Boil the water, add the teabags, then add the fruit and let it steep overnight at room temperature.
Preheat oven to 180C/350F
Grease and line a 2lb bread tin.
Mix oats and spices.
Remove the tea bags from the mixed fruit, and add the sugar substitute to the mixed fruit and tea liquid.
Separate the eggs, and add the yolks (yellow) of the eggs to the dry mixture and mix through.
Beat the whites to a soft peak and fold it into the rest of the mixture. Be gentle, you do not want to deflate the egg white.
Spoon batter in a prepared bread tin*****
Bake in a pre-heated oven for roughly an hour depending on your oven.
If using 2 tins (as I did this time) bake for 40 minutes, test the bread by inserting a skewer into the centre and if it comes out clean, you’re done.
Leave the bread in the tin till cold as it will gently shrink away from the sides and you can remove it much easier.
***** I used two tins, but next time I will only use one bread pan.
+++ I will also try cream of tartar the next time in stead of Bicarb to see if does make a difference.
It may not look like much, but man oh man, you have to taste it. It’s unbelievable and on top of that it’s NO flour, No butter or oil, and I used a sugar substitute, not actual sugar.
Inspiration from Preshana Singh’s Fat Free Yorkshire Tea Loaf
Hugely modified and adapted, prepared, tried and tested by: Esme Slabs