- STEP 1
Heat oven to 150C and prepare a 2 lb loaf tin with greaseproof paper.
- STEP 2
In a mixing bowl combine the tea, malt extract, sugar and dried fruit.
- STEP 3
In a small cup, combine the chia seeds with 2.5 tbsp water. Leave to thicken for 5 minutes before adding to the fruit mix. Tip in the flour and combine thoroughly.
- STEP 4
Quickly add the baking powder and bicarb and mix quickly before pouring into the tins. Bake for 40 minutes uncovered before baking for a further 10 minutes covered with tinfoil to prevent the top from burning. The loaf should be springy and firm when finished.
- STEP 5
Remove from the tins, wrap the loaf and enjoy within 5 days. Serve plain or warm under the grill before spreading with non-dairy butter or mashed banana.