Rooibos extract is not only great for you, it tastes delightful in baking! This loaf cake recipe is very quick to make and will delight everyone who tries it. It’s nut-free, so it can go in school lunches and you can know you’re getting the benefits of rooibos every time you eat it.
2 cups flour (we like using a mix of whole wheat and unbleached all-purpose flour for this)
3 tsp. baking powder
1/4 tsp. salt
1 tbsp. Distinctly Tea rooibos extract powder
1 cup white natural sugar
1 cup plus 2 tbsp. organic almond milk
1 and 1/2 tsp. vanilla extract
1/4 cup of extra virgin olive oil
In a large bowl, mix together all of your dry ingredients until fully incorporated. In a separate bowl, beat together your egg, almond milk and vanilla. Once they are mixed, add your oil and beat together. Pour your wet ingredients into a well in the dry ingredients and mix until everything is just wet. Do not over-mix. The batter will look lumpy. Pour your batter into a greased (or parchment-lined) loaf pan and spread evenly. Place in a 400 degree preheated oven and bake for 40 minutes, or until baked through. Cool and enjoy!
Variations: There are some ways to make this a healthier cake with some simple substitutions! About 1/3 of the white sugar can be replaced with a golden brown sugar. Also, you can replace about half of the oil with an oil substi- tute such as Greek yogurt or applesauce (the Greek yogurt will make the cake slightly denser). This recipe also lends itself to a lot of great flavour combinations, so experiment and enjoy!