Step 1

In a large bowl combine boiling water, tea bags and orange zest. Let brew for 5 minutes.Remove tea bags and zest. Add the dried fruit and let sit for at least 30 minutes or up to overnight. Do not drain

Step 2

Preheat oven to 350°F (180C). Line a 9x5-inch (22.5x12.5 cm) baking pan with parchment, letting paper overhang on sides. Lightly grease or spray (with nonstick cooking spray) the paper.

Step 3

In a large bowl whisk together the chickpea flour, almond flour, coconut sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom and nutmeg. Add the soaked fruit and tea (all the liquid), melted plant butter, and vinegar, stirring until well-blended.

Step 4

Spread batter into prepared pan.

Step 5

Bake in preheated oven for 55 to 60 minutes until a toothpick inserted in the center of the bread comes out clean. Transfer to a wire rack and cool completely in the pan. Use paper overhang to remove bread from pan. Cut into 16 slices.