Walnut Rooibos Tea Loaf

Cooking with tea is one of the latest trends in the culinary world, so I couldn’t wait to try out a fantastic and healthy recipe for Walnut Rooibos Tea Loaf. I used a premium brand of loose tea from the luxe tea production company, Le Palais des thés. Based in Paris, Le Palais des thés sells teas harvested from the finest crops around the world and is renowned for their all-natural tea blends called, “Les Créations.” Trust me, when you taste these teas you will immediately recognize the difference between Le Palais des thés and everything else…

For this recipe, I used “Thé Des Vahines Rooibos,” a sweet combination of vanilla and almond flavors against a delicate Rooibos backdrop. Rooibos, sometimes called, “red tea,” is essentially an herbal infusion made from an exotic South African red bush. Thé Des Vahines Rooibos is certainly spectacular enough to drink on its own, but if you are a baker like myself, there is no better way to celebrate its flavor then through a freshly baked, homemade tea loaf. When you open the bag of loose tea, you will be amazed at the vibrant smell of vanilla pods that boldly fills the air. Once brewed in a 1/2 cup of almost boiling water, the bold flavor of the steeped tea creates the unique texture and taste of this delicious Walnut Rooibos Tea Loaf. Perfect for a light breakfast or afternoon snack dusted with powdered sugar, I highly recommend making this gourmet baked delight!

Walnut Roobios Tea Loaf

Recipe courtesy of Le Palais des thés

Ingredients
Canola oil cooking spray
1/2 cup prepared Thé Des Vahines Rooibos tea by Le Palais des thés at room temperature
1 1/4 cups white flour (you can use gluten-free flour as well)
3/4 cup almond flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup unsweetened applesauce
1/4 cup canola oil
2 large eggs
1/4 cup sugar
1/3 firmly packed brown sugar
2 tsp grated orange zest
2/3 cup chopped walnuts

Directions
Preheat the oven to 350 degrees F. Coat an 8-inch x 4-inch loaf pan with cooking spray and set aside.

Prepare the tea. In a heatproof measuring cup, steep 1 tablespoon Thé Des Vahines Rooibos in 1/2 cup of 194 degrees (not quite boiling) water for five minutes. Strain out the tea leaves and cool to room temperature. 

In a small bowl, whisk together the white flour, almond flour, baking powder, baking soda, and salt.

In another bowl, combine the applesauce, oil, and tea. Set both bowls aside.

In a mixing bowl, beat the eggs with an electric mixer until well blended and airy, about one minute. Add the white and brown sugars, beat together, then add wet ingredients. Add the dry ingredients and zest and mix until they are combined with the other ingredients; there will be many small lumps. Using rubber spatula, blend in most of the small lumps, taking care not to over-mix.

Stir in the nuts. Scoop the batter into the prepared baking pan.

Bake for 45-55 minutes or until a straw inserted into the center of the loaf comes out clean. Cool in the pan on a wire rack for 15 minutes. Turn the loaf out of the pan and cool completely.

This tea loaf is best served after wrapping in foil for 8-24 hours, which allows flavors to ripen and loaf to become more moist.

The delicious Thé Des Vahines Rooibos I used for this recipe is available online for $15. Here is the full recipe…

Walnut Rooibos Tea Loaf

 

Author:

The Chic Brûlée

Recipe type: Dessert

Serves: 8

Prep time: 20 mins

Cook time: 55 mins

Total time: 1 hour 15 mins

Print

 

The Chic Brûlée invites you to try a recipe for Walnut Rooibos Tea Loaf, a healthy and delicious sweet bread recipe, made with tea! Try cooking with tea, one of the latest culinary trends...

Ingredients

• Canola oil cooking spray
• ½ cup prepared Thé Des Vahines Rooibos tea by Le Palais des thés at room temperature
• 1¼ cups white flour (you can use gluten-free flour as well)
• ¾ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ⅓ cup unsweetened applesauce
• ¼ cup canola oil
• 2 large eggs
• ¼ cup sugar
• ⅓ firmly packed brown sugar
• 2 tsp grated orange zest
• ⅔ cup chopped walnuts

Instructions

1. Preheat the oven to 350 degrees F. Coat an 8-inch x 4-inch loaf pan with cooking spray and set aside.
2. Prepare the tea. In a heatproof measuring cup, steep 1 tablespoon Thé Des Vahines Rooibos in ½ cup of 194 degrees (not quite boiling) water for five minutes. Strain out the tea leaves and cool to room temperature.
3. In a small bowl, whisk together the white flour, almond flour, baking powder, baking soda, and salt.
4. In another bowl, combine the applesauce, oil, and tea. Set both bowls aside.
5. In a mixing bowl, beat the eggs with an electric mixer until well blended and airy, about one minute. Add the white and brown sugars, beat together, then add wet ingredients. Add the dry ingredients and zest and mix until they are combined with the other ingredients; there will be many small lumps. Using rubber spatula, blend in most of the small lumps, taking care not to over-mix.
6. Stir in the nuts. Scoop the batter into the prepared baking pan.
7. Bake for 45-55 minutes or until a straw inserted into the center of the loaf comes out clean. Cool in the pan on a wire rack for 15 minutes. Turn the loaf out of the pan and cool completely.
8. This tea loaf is best served after wrapping in foil for 8-24 hours, which allows flavors to ripen and loaf to become more moist.

2.2.8