Cooking

Bara brith (Welsh tea bread – Vegan and gluten-free GF)

Bara brith is a Welsh tea bread – it’s made with tea and it’s delicious with a cup. Slather it with butter or eat it plain. However you eat it, you’ll love it!

Last year I shared a vegan and gluten-free version of another classic Welsh teatime delight – Welsh cakes. It’s become one of the most popular recipes on the blog, so I thought I’d come up with another Welsh recipe for you all.

This vegan and gluten-free bara brith recipe is so simple – it’s the perfect treat for St David’s Day on 1 March (or any day really!)

The oat flour and ground almonds mean it has a wonderfully moist, squidgy texture in the middle with slightly chewy edges. Soaking the fruit in tea overnight makes the raisins gorgeously plump and juicy.

Honestly, just writing about this bread is making me want to cut a thick slice and scoff it down. When I made it earlier this week the children loved it (read: fought over it), I ate most of a loaf (because the children were fighting…) and even my husband said how good it was without being asked – high praise indeed.

So without further ado, here is the recipe – enjoy and happy St David’s Day!

Ingredients:

300ml tea made with three teabags
454g dried mixed fruit (I used sultanas and raisins)
100g ground almonds
125g oat flour
225g gluten-free flour blend (I used Sarah bakes gluten-free)
1 flax egg (1 tbsp ground flax seed mixed with 3 tbsp warm water and left to set for 15 minutes)
225g brown sugar
3 tsp baking powder
2 tsp mixed spice
Pinch of salt

Method:

Soak the dried fruit in the tea overnight in a large mixing bowl.

When you’re ready to bake, preheat the oven to 325ºF/160ºC.

Mix together the dry ingredients in a mixing bowl and add them to the fruit mixture, along with the flax egg.

Stir until well combined and then transfer to a lined 2lb loaf tin. The mixture should be just wet, not too runny but not a dough either. You may need to add a little more water depending on the flour blend you’ve used and how thirsty your raisins were!

Bake for 1 1/2 hours until a skewer inserted into the middle comes out clean.

Leave to cool (if you can wait!) and cut into thick slices. Enjoy with a nice cup of tea, and watch some rugby or something, to really get in the Welsh spirit 😉

Recipe adapted from this one on BBC Food (but I think mine looks better!)

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