Date, Apricot & Walnut Khorasan Tea Bread

Tea bread is very English, dating back to the 1800s and the Victorian era of afternoon teas. Traditionally made with dried fruits that were soaked overnight in black tea, the tea loaf was cooked on a low and slow heat, before being sliced and served with butter. I have added a hint of warm spice to the nutty khorasan flour, sunflower and pumpkins seeds for crunch and there is added freshness from simmering the fruits in a tart apple juice. A throwback to tradition with the modern flavours,