Apricot and Ginger Tea Loaf Tray Bake

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 234.7
  • Total Fat: 1.9 g
  • Cholesterol: 21.3 mg
  • Sodium: 95.8 mg
  • Total Carbs: 52.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 4.2 g

View full nutritional breakdown of Apricot and Ginger Tea Loaf Tray Bake calories by ingredient
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Number of Servings: 10


    Plain white flour (UK), 285 g
    Baking Powder, 1 tsp (or use Self Raising Flour)
    Chopped stem ginger 170 grams
    Cranberries, dried, sweetened (craisins), 170 grams
    Egg, fresh, 1 large
    Herbal Tea, 10 fl oz
    Raw sugar, 20 tsp (6oz)


Make the tea of any flavour you like, pour it (hot) over the dried Apricots and Stem Ginger and leave it to soak for 2 hours.

After soaking, add 1 beaten egg and the sugar. Fold in the flour, oats and baking powder (or simply use self raising flour and oats).

Pour out into a lined (Bacoglide PTFE liner is good but greaseproof paper will do), rectangular baking tray approximately 8 inches by 12 inches and 1 inch deep. Smooth the surface a little.

Bake for 30 minutes in roasting oven with grid shelf resting on the oven floor and with cold shelf on the 2nd runners down from the top (Aga). For conventional oven 30 minutes at medium heat will do.

Allow to cool in the tray. When cold, turn the loaf out of the tray and cut into 10, 4 inch x 2.4inch portions.

Low in fat and quite delicious! Slow burn making this a great cycling food!

Number of Servings: 10

Recipe submitted by SparkPeople user RICHARD!.

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