Mid Week Munchies takes place every week and is organised by Jennifer at My Blissful Journey. Check out the link to find what bloggers round the world have been buying and eating.
Now we are into December who's had their first mince pie? Not only are mince pies all over the shops but jars of mincemeat are on offer now so I thought it would be a good time to share this seasonal recipe. I've even used it to illustrate my Christmas cards for this year. I'm hoping that some of the people I send them too might save the recipe and make it, that way if they have any vegan friends, family or work colleagues then they've got something seasonal they can make and share with them.
Today I have a recipe for you for a Winterspice tea loaf. This is bursting with seasonal flavours and is super easy to make. It's a big favourite in our house with a pot of tea. It would go well with my Winter Spiced tea in fact!
2 cups of plain flour
1 teaspoon of baking powder
1 teaspoon of bicarbonate of soda
1/2 teaspoon of salt
1 teaspoon of cinnamon
1/2 cup of caster sugar
1/4 cup of sunflower oil
1 teaspoon of vanilla extract
1 cup of veggie friendly mincemeat
2 tablespoons of brandy or orange liqueur
1 cup of soyamilk
1/4 cup of flaked almonds
Pre-heat the oven to 350F/ 180C/ Gas 4
Grease a loaf tin
Sieve the ingredients from the flour through to the sugar into a bowl and mix.
Add the oil, vanilla extract, brandy/ orange liqueur and soya milk and stir to combine.
Fold in the mincemeat.
Pour the batter into the loaf tin and scatter the flaked almonds over the top.
Bake for 50 mins covering the top with foil after 35 minutes so that the almonds don't get too well toasted.
Enjoy as it is or buttered with a non dairy spread.