A few years ago the supermarket chain Lidl used to sell some great value interestingly flavoured redbush teabags. As well as the standard Redbush or Rooibos as it's also known there was caramel and orange flavours. My favourite was the orange and this recipe is inspired by the memory of it.
Orange and Pecan Rooibos Teabread
2 cups of plain flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 a teaspoon of salt
1 teaspoon of cinnamon
1/2 cup of caster sugar
1/4 cup of sunflower or melted coconut oil
1 teaspoon of vanilla extract
1 teaspoon of orange extract
2 rooibos (redbush) teabags brewed in 1 1/4 cups (250ml or 1/4 litre) of freshly boiled water
1/2 cup of chopped pecans
1/2 a cup of candied peel
2 tablespoons of marmalade
Pre-heat the oven to 350C/ 180F/ Gas 4
Grease and flour a loaf tin.
Add the boiling water to the teabags and set to one side to brew.
Sieve the flour, baking powder, baking soda, salt, cinnamon and caster sugar and mix together.
Add the oil, vanilla extract, orange extract and tea. The teabags will have absorbed a bit of the water so top back up to the original amount. Stir into the dry mixture.
Fold in the chopped pecans, candied peel and marmalade.
Put the mixture into the loaf tin and bake for 50 minutes.
Cool on a cooling rack before removing from a tin.
Enjoy on it's own or with a thin spreading of vegan margarine or coconut oil.