~by Regan Jones, RD
I’m a coffee lover.
I’ve tried so many times to kick it to the curb. But like a moth to a flame, I keep coming back to my hot cup of morning love — Joe. I’ve cut down on my dates with him over the years. We used to hang out all day, but now, he meets me every morning at 4:30 am for a brief, but very needed rendezvous.
He’s reliable like that.
I have, however, made him start sharing my time with his less attractive, but more straight laced brother, Decaf… but I #CantStopWontStop loving me some morning Joe.
So when we started talking Tea for the Redux, it felt a little anti-climatic. Tea seems so much more refined. Joe is rough around the edges... you know? He takes you from zero to 60 in just a few sips. But that's the whole point with this month's ReDux. Explore all the new ways people are enjoying tea.
So explore I did -- well, a little... I won’t ever leave Joe -- but playing the field a little is a girl’s right, you know?
I'm fond of Peppermint and Chamomile in the evening. And I’ve even enjoyed soup made with Chai in the past. But if you follow me on Instagram (You do, don’t you? If you don’t, please do.) you know I’ve been on a gluten-free baking kick in the last couple of weeks, so I really wanted to see what tea could do for my new favorite quick and easy, gluten free Coffee Cake.
Now affectionately known as Tea Bread. < — see what I did there. Clever. Huh.
You could really customize this recipe with your favorite tea… just steep it in very warm buttermilk (which I’m a HUGE advocate for in quick breads). Honestly, it’s not near as clever as what my friend and ReDux co-founder Deanna did for this month’s Redux (check it out), but like Joe, I’m kinda reliable that way.
For more creative ideas on cooking with tea, check out what today’s ReDuxers are cooking up in the gallery below OR visit Deanna’s post to see what everyone cooked yesterday.
Not a tea lover? Bet you'll love this! Gluten Free Tea Bread made with Lemon Zinger Tea on @HealthyAperture. Tweet this
Gluten Free Lemon Zinger Tea Bread
- 1 1/4 cups buttermilk, very hot but not boiling
- 1 to 2 lemon-zinger tea bags
- 2 tablespoons oil or melted butter
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 2 cups gluten-free all-purpose baking mix for biscuits and pancakes (not all-purpose flour)
- 1/2 cup sugar
- Zest of 1 lemon
- 1/4 cup gluten-free all-purpose baking mix for biscuits and pancakes (not all-purpose flour)
- 2 tablespoons softened butter
- 1/4 cup sugar
- 1/4 cup walnuts
- 2 tablespoons plain Greek-style yogurt
- 1 tablespoon powdered sugar
Steep tea bags in buttermilk 5 minutes. Remove bags from buttermilk and discard. Add oil, vanilla and egg to buttermilk, stirring well to combine.
Whisk together baking mix, sugar and lemon zest; make a well in center of mixture and add liquid ingredients. Stir until smooth. Let batter stand 10 minutes.
Meanwhile, pulse 1/4 cup baking mix, butter, sugar and walnuts in a small food processor until crumbly.
Spoon batter into 9-inch loaf pan coated with cooking spray; sprinkle with topping and press gently into dough.
Bake at 350 degrees F for 35 minutes or until pick inserted in center of loaf comes out clean.
Meanwhile, combine yogurt and powdered sugar. Remove loaf from oven and let cool on a wire rack. Drizzle icing over warm loaf.