Apricot Earl Grey Tea Bread
People who have had a heart attack and who drink two or more cups of green or black tea daily have a 44 percent lower death rate, reported Circulation, the journal of the American Health Association, in 2002. This increased chance of survival is very exciting for such a high-risk group, and it’s mainly because of tea’s strong antioxidant properties. Further, in 2003 the Journal of Preventative Medicine reported research in Saudi Arabia that showed six cups of tea daily lowered the risk of coronary heart disease by more than 50 percent.
1 cup (250 mL) dried apricots, finely chopped
1 1/4 cups (300 mL) hot brewed Earl Grey tea
1 cup (250 mL) natural cane sugar
1 tsp (5 mL) sea salt
1/2 cup (125 mL) soy milk
2 Tbsp (30 mL) unrefined walnut or grape seed oil
2 free-range eggs
2 3/4 cup (650 mL) spelt flour
2 tsp (10 mL) baking powder
1/2 cup (125 mL) coarsely chopped almonds
In a large mixing bowl, combine apricots, hot tea, sugar, and salt. Stir well and let sit for at least one hour (or overnight). Preheat oven to 325 F (160 C) and lightly oil a 5-in by 9-in (13-cm by 23-cm) loaf pan. Add soy milk, oil, and eggs to apricot mixture and stir gently. Add flour and baking powder and mix until just blended. Do not over mix. Gently add almonds. Pour batter into prepared loaf pan. Decorate with more almonds if you desire. Bake 1 hour and 15 minutes, or until top of loaf is golden. Allow to cool one half hour before serving. Serves 12.
source: "Longevi-tea", alive #271, May 2005
Apricot Earl Grey Tea Bread
Sally Errey, RNCP
Sally Errey, RNCP, is an acclaimed speaker and author on optimum health through nutrition and lifestyle. She is author of Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004).
