14 oz / 400g mixed raisins and currants
350 ml cold black or chai tea
8oz / 250g spelt flour ( this does contain gluten but it is well known for it to not cause problems for those with allergies; if unsure go for rice flour)
7oz / 200g sugar (use coconut sugar for a more nutrient dense and healthier option)
1 teaspoon mixed spice
1 teaspoon cinnamon
2 teaspoons baking powder
2 chia eggs (1 teaspoon chia seeds per ‘egg’ + 3 teaspoons water) soak for 15 minutes
Soak the fruit in the cold tea overnight or if you don’t have time for minimum of 15 minutes but the linger the better.
Skak the chia seeds in the water as instructed above. Check they are a gooey consistency.
Mix all ingredients together.
Pour mixture into a loaf tin. Any extra mixture use to make some little buns in cup cake moulds.
Bake at around 160 for approximately 30 minutes depending in the size of the cake and heat of the oven.