This citrusy loaf as a true earl grey flavour, thanks to the addition of whole tea leaves. It's moist, low in sugar and the perfect afternoon pick-me-up or breakfast on the go, with some almond butter and oat milk of course!
Preheat oven to 350° F (175° C). Lightly grease a 9-inch loaf pan with extra virgin olive oil. Cut a piece of parchment into a long rectangle that fits down the centre of the pan and up the sides and place onto the oiled pan. This will make removing the loaf easy!
In a large bowl, mix the spelt flour, baking powder and salt. Cut open the tea bags and empty the tea into the flour mixture and stir to combine.
In a small bowl, mix the olive oil, sugar, oat milk, lemon juice and vanilla. Then add the wet ingredients to the flour mixture. Stir until combined, taking care to avoid over-stirring.
Bake on the centre rack for 45-50 minutes or until a toothpick inserted in the centre of the loaf comes out clean. Let cool in the pan for five minutes, then using the parchment, lift and remove loaf to a rack to cool completely.