MOIST. RICH. GRAIN-FREE.
Rich, figgy and moist, this is a delicious take on traditional tea brack, made with ground walnuts in place of grain flour and with added seasonal spices.

Tea brack is an Irish tradition, and I’m Irish, so although at the moment my diet is quite low carb – because I’ve signed up to a glucose monitor in my arm, I still wanted to have a slice of brack!

There’s no way around all the dried fruit in this, it’s never going to be low carb.  That wasn’t the aim so much here.  Creating a delicious, rich, grain free alternative to the standard tea brack was what I was after.  And this is moist, rich and delicious.

I chose walnuts to bake with, being one of the lowest carb nuts around, and fig and walnut always make a great pair.  If you want to, you could leave some of the nuts chopped roughly instead of ground, for a bit of extra nutty texture!

For the liquid, the tradition is cold, leftover tea from the teapot, but as that doesn’t happen a lot these days, a hot cup of freshly made strong tea gets the dried fruit plumping up straight away.

Walnut Flour Tea Brack

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Rich, figgy and moist, this is a delicious take on traditional tea brack, made with ground walnuts in place of grain flour and with added seasonal spices.

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Servings 20 slices

Calories 141

Net Carbs 23

Ingredients

  

1x2x3x

• 450 g mixed fruit (any)
• 200 g dried figs (halved or quartered)
• 100 g walnuts ground
• 1 mug cold or warm strong tea
• 3 tsp cinnamon (level)
• 3 tsp nutmeg
• 2 eggs (large, or 3 small)
• 1 cup water (up to)
• 3 mini spoons pure monk fruit powder*
• 2 tsp baking powder
• 3 tbsp coconut flour

Instructions

 

• Soak the dried fruit and figs in the cold tea.
• Add the cinnamon, nutmeg and monk fruit powder.
• Stir and leave overnight.
• Beat the eggs and ground walnuts until thick.
• Add a half cup of water, baking powder and coconut flour and beat again.
• Adjust to thick batter consistency beating in the remaining half cup of water as required.
• Mix the batter in to the soaked fruit, which should have absorbed almost all the liquid.
• Pour into lined tins. I used one 1lb loaf and one .5lb loaf tin.
• Put into a pre-headed oven, heated to 150℃.
• Cook time will depend on the tray size. The large loaf cooked for 1hr 45min. The small loaf baked for 1hr 25 min.
• Cover if top starts to go too brown. Brack is cooked when a skewer comes out dry.
• Remove from oven and leave to cool completely in tin.
• Slice and enjoy with butter and a cup of tea!

Notes

If you prefer a less moist bake, adding 1-2 tablespoons of cornflour will producer a firmer cake

Substitute ground walnuts with ground almonds or any ground nut combination of your choice.  Texture will vary slightly with each.

.

Nutrition

Walnut Flour Tea Brack

Serving Size

 

20 slices

Amount per Serving

% Daily Value*

Protein

 

3

g

6

%

Fat

 

4

g

6

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

1

g

Cholesterol

 

25

mg

8

%

Sodium

 

62

mg

3

%

Potassium

 

287

mg

8

%

Carbohydrates

 

26

g

9

%

Fiber

 

3

g

13

%

Sugar

 

5

g

6

%

Net Carbs

 

23

g

Iron

 

1

mg

6

%

Calcium

 

59

mg

6

%

Vitamin C

 

1

mg

1

%

Vitamin A

 

39

IU

1

%

Calories

141

NOTES. All values are per serving and are automatically calculated and are for guidance only.

BON APPÉTIT!Tried this recipe? Tag @lindafitzpatrickliving or DM me on Instagram if you've got questions.