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Ginger Tea Loaf

Ginger Tea Loaf

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As I had ran out of eggs (which is a rarity in our home!), and wanted to create a bake that could be eaten by those with a dairy intolerance, I tweaked my Ginger Bread Traybake recipe to make this delicious loaf cake that also happens to be vegan.

This moist bake is light, yet packs a punch with the divine warm flavour of ginger that contrasts beautifully with the sweet yet tangy pomegranate, ideal to have with a cuppa (hence the name tea loaf). Of course, you are free to leave this cake ‘naked’, or simply drizzle with the icing too.

Why not give it a try!

 

Jo x

Ginger Tea Loaf

Joanne Iceton
A delicious and moist warming loaf cake
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Course Dessert
Servings 1 loaf

Equipment

  • mixing bowls large and small
  • Weighing scales
  • Measuring Spoons
  • Mixing spoon
  • Loaf tin with loaf liner or lined with greaseproof paper if possible
  • Knife and chopping surface

Ingredients
  

Tea Loaf

  • 275 g wholemeal flour*
  • 2.5 tsp baking powder*
  • 1 heaped tbsp ground ginger
  • 150 g brown sugar
  • 170 ml/g water
  • 100 ml/g oil e.g. unrefined rapeseed or vegetable, not one that is strong flavoured
  • 50 g treacle

Topping 1

  • 100 g icing sugar
  • 1 tbsp lemon juice juice of about 1/2 small lemon
  • 1 - 2 balls stem ginger, finely chopped or you can use 1 - 2 tbsp crystalised ginger, chopped
  • 1 handful pomegranate seeds about 1/2 pomegranate (optional)

Topping 2

  • 1 - 2 tbsp icing sugar to dust

Topping 3

  • 1 - 2 tbsp ginger preserve or marmalade Add a splash of water to loosen

Instructions
 

  • Oven 180c
  • Mix together the flour, baking powder, ginger and sugar in a bowl.
  • Make a well in the centre, then add the water, oil and treacle. Beat together until smooth.
  • Pour the batter into a greased/lined loaf tin. Bake for 45 - 50 mins in the centre of the oven until risen. An inserted knife or cocktail stick should come out clean. Allow to cool in the tin for 10 mins then transfer to a wire rack to cool fully
  • Topping 1 Icing Drizzle- mix the icing sugar and lemon juice together until smooth. Drizzle over the top of the loaf. Scatter over the chopped stem ginger and pomegranate seeds and allow to set before slicing.
  • Topping 2: Icing Sugar - dust the icing sugar with a fine sieve. You can also add the chopped stem ginger here.
  • Topping 3: Mix the preserve or marmalade with a little water to loosen it then spread over the hot cake.

Notes

*If preferred, you can substitute the wholemeal flour for white self raising flour and reduce the baking powder to 1 tsp.
You can add dried fruit if wished. Add 100g raisins or sultanas or chopped apricots/dates etc. 
This cake can also me made into a traybake or muffins, you just need to reduce the timings. I used a traybake tin 30 x 18cm which made a shallow bake as shown on the website. If you use a smaller tin, make sure it is deep enough. A traybake will take roughly 25 - 30 mins. It will take 15 - 20 mins to make 6 - 8 muffins.
Store in an airtight container for up to 4 - 5 days.
Keyword bakes, ginger, tea loaf

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

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Nutritional Benefits:

Wholemeal flour:  Unlike white flour (which is milled and loses up to 80% of it’s nutrients) wholemeal flour contains more B vitamins (needed to release energy from nutrients and a healthy  nervous system) and  vitamin E helping wound healing and healthy red blood cells, iron, selenium, zinc as well as insoluble  fibre essential for good digestive health and  stabilising blood sugars.

Although fresh ginger contains a higher level of compounds (terpenes and gingerols) than dried, both forms offer comparable health benefits, such as aiding digestion, reducing inflammation and nausea, as well as boosting the immune  system. .

 

 

 

Lemon, Ginger and Honey Tea

Lemon, Ginger and Honey Tea

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When knocked sideways by flu or cold, this is just the tonic.

LEMON, GINGER & HONEY TEA

Joanne Iceton
Just the thing to pep you up over winter
Print Recipe Pin Recipe
Total Time 15 minutes
Course Drinks
Servings 1 person

Equipment

  • Knife
  • chopping board or use a plate
  • Kettle or you can boil water in a pan or microwave
  • Measuring Spoons

Ingredients
  

  • 2.5 cm fresh ginger or use 1/2 tsp ginger paste
  • 1 lemon
  • 1 tsp honey using raw honey gives some additional benefits
  • 20 ml boiling water

Optional

  • 25 ml whisky or rum

Instructions
 

  • Slice the ginger (if using fresh) and half of the lemon. Add to a large mug or heatproof glass along with the honey.
  • Barely cover the ingredients in the mug with boiling water and leave to steep for 10 mins.
  • Juice the remaining half of the lemon then add this to the mug, along with the whisky or rum if using.
  • Top up with boiling water, stir and serve.

Notes

This ‘tea’ is just the thing to soothe a nasty bout of cold or flu and is much better than the tea bags you can buy because it uses fresh ingredients (well the ginger was frozen as I obtained this in bulk and loathe to waste any food).
*You may use any honey but the raw type found in local farm shops (or the rather expensive manuka honey) has so much more beneficial properties as these are destroyed in the refining process.
The whisky (or rum) is truly optional and I can’t say it will offer any health benefits apart from numbing any aches or pains if you drink a few but this was my lovely Nana Eva’s ’tonic’ of choice when she came down with cold so it has gone in!
This can be given to children (adding some cold water to cool it slightly and minus the whisky of course) but avoid giving it to babies under the age of one as honey may contain spores which their immature digestive systems are unable cope with and possibly lead to infant botulism . This is very rare but certainly not worth the risk.
 

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

Thank you

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Nutritional Information
Fresh ginger contains a higher level of compounds (terpenes and gingerols) than dried which have anti-inflammatory action and has been shown to improve pain and swelling in up to 75% of people with arthritis. The antioxidant content have anti-cancer properties and consumption helps to calm nausea as well easing digestion.

Lemons are high in the antioxidant vitamin C which may help prevent certain cancers as well as enhancing the absorption of iron in food and helping to boost immunity.

Raw honey is one of nature’s oldest known antibacterial products which were frequently used in wars to prevent infection. Its antioxidant content helps to protect our cells and boost immunity. Not only is it antibacterial but also anti-inflammatory and         anti-fungal. Increasing scientific evidence shows that a single dose of honey can reduce mucus secretion and coughs. In one study*, honey was just as effective as diphenhydramine and dextromethorphan, common ingredients found in over-the counter cough medicines.
(*source: https://www.ncbi.nlm.nih.gov/pubmed/22419319)

Leftover Turkey Curry

Leftover Turkey Curry

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This dish is rather typical of what many will do with the leftover turkey on Boxing Day but I wanted to show how simple it was making it without the need to packet mixes and jars (which are full of sugar and additives). Using a ready blend of curry powder cuts corners as does resorting to garlic and ginger paste, after all, family time is important.

This curry uses many leftovers after Christmas (or any time of the year) so this is great to help avoid food waste. For the uninitiated, the lethal methane gases which are emitted when food is broken down by bacteria has a lethal effect on our environment. Excess amounts of greenhouse gases such as methane, CO2 and chlorofluorocarbons absorb infrared radiation and heat up the earth’s atmosphere, causing global warming and climate change.

 

LEFTOVER TURKEY CURRY

Joanne Iceton
A great dish to use leftover turkey, or chicken
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Course Main Course
Servings 4 people

Ingredients
  

  • 1 tbsp. oil
  • 1 onion chopped
  • 3 garlic cloves crushed (or use 3 tsp. garlic paste)
  • 2 cm piece fresh ginger grated (or use 1 tsp. ginger paste)
  • 4 tbsp. curry powder any type
  • 350 g leftover turkey or chicken or pork
  • 600 g leftover vegetables I used carrots, parsnips, cauliflower, potatoes and added a chopped red pepper and a few sugarsnap peas for colour
  • 50 g coconut cream the block type
  • 2 tbsp. tomato puree
  • Pinch chilli flakes optional
  • Handful red lentils
  • 600 ml vegetable stock

Instructions
 

  • Add the oil to a pan and sauté the onions without browning on a medium heat. Stir in the garlic, ginger, curry powder and cook for a further 5 mins.
  • Throw in the turkey and vegetables stirring to coat in the spices. Add the coconut cream, tomato puree, lentils and vegetable stock then bring to a simmer. Leave to cook for 15 mins until the lentils break down.
  • Alternatively, you can add all of the ingredients to a slow cooker or baking pan (bake at 160c for 45-60 mins). You may need to add extra stock especially if cooking in the oven.
  • Serve with naan bread or rice if wished

Notes

As this dish reheats previously cooked meat, it is not advisable to reheat again. 

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

Thank you

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Nutritional Benefits:

Turkey, like chicken is packed with B vitamins, zinc (helps to fight infection and increase resistance to coughs and colds, helps to control fluctuating hormones an keep the heart healthy), sulphur and selenium.
Like all meats, it is a source of protein, essential for growth and repair of cells. It is also a good source of tryptophan; an amino acid which is used to make serotonin (a brain chemical) which induces sleep and helps to ease stress.
Onions of all types (standard, red, shallots, leeks and spring onions as well as garlic which is part of the same allium vegetable family) are truly a superfood containing vitamin C and compounds which have anti-cancer, anti-inflammatory and antibacterial properties, helps to reduces the risk of heart disease as well as regulating insulin response (insulin resistance is often a precursor to developing type 2 diabetes).
The sulphur compounds in garlic which create its odour also offer many health benefits from minimising the risk of heart disease, certain cancers (colon, stomach and prostrate), can help to prevent stomach ulcers and is a natural antibiotic, antiviral and antifungal food.
Fresh ginger contains a higher level of compounds (terpenes and gingerols) than dried which have anti-inflammatory action and has been shown to improve pain and swelling in up to 75% of people with arthritis. It also helps with nausea.
Lentils contain iron, zinc, folate and rich in B vitamins as well as being a source of protein; essential for all cell growth and repair. Eating pulses on a regular basis can help prevent future heart disease.
The saturated fatty acids in coconut as a plant food have a positive impact on the body when eaten in moderation. 
The various vegetables bring vitamins, minerals, antioxidants and soluble fibre which help the body to function and prevent so many diseases and health conditions.

Enjoy – Jo x