This gingerbread brown loaf contains wholegrain flour, applesauce, egg whites, and walnuts. This combination minimizes a sugar rush; a good thing when the holidays are so full of sweet tempting confections. The sweetness of this loaf is even light enough to also let you enjoy an accompanying cup of chai, including its traditional drizzle of honey or agave.
sunflower oil 1/2 cup boiling water 3 chai teabags 1 1/4 cups unbleached all-purpose flour 3/4 cup whole-wheat pastry flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/3 cup unsweetened applesauce 1/4 cup sunflower oil 3 large egg whites (can substitute 2 large eggs) 1 tsp stevia powdered extract 1 tsp grated orange zest 2/3 cup chopped walnuts
N.B - A cup equates to 240g.
Preheat oven to 350 degrees F (175 degrees C). Coat an 8-inch x 4-inch loaf pan with sunflower oil and set aside.
In a heatproof measuring cup, steep teabags in boiling water for 10 minutes. Remove bags, squeezing well. Cool tea to room temperature.
In small bowl, whisk together flours, baking powder, baking soda, and salt. In another bowl, combine applesauce, oil, and tea. Set both bowls aside.
In a mixing bowl; beat egg whites (or eggs) with electric mixer or whisk for 1 minute. Add the stevia, beat together then add wet ingredients. Add dry ingredients and zest and mix just until they are combined with other ingredients; there will be many small lumps. Use rubber spatula to blend in most small lumps, taking care not to over-mix. Stir in nuts. Scoop batter into prepared baking pan.
Bake for 45-55 minutes, or until a straw inserted into center of loaf comes out clean. Cool in pan on wire rack for 15 minutes. Turn loaf out of pan and cool completely.
This tea loaf is best when wrapped in foil for 8-24 hours, which allows flavours to ripen and loaf to become more moist.
Makes 12 servings
Per serving: 210 calories, 10 g fat (1 g sat fat), 27 g carbohydrates, 4 g protein, 2 g fiber, 156 mg sodium