You remember tea cakes, right? Tea cakes were a very popular kind of bun in Sweden when we were young, and then they fell a bit into oblivion (at least at our home). So when we suddenly got the urge for tea cakes again, the need arose to update the recipe. And, not least, of course with the adding of fiber! And so, said and done – tea cake with fiber has arrived!

The reason why so many people bake muffins is probably that they are so easy to make – a few ingredients, very little fermentation time and ready after a few minutes in the oven. A bit like scones, in a way. So of course our tea cakes can also be made quickly. In fact, even faster, because they do not need to ferment. And thanks to a little fiber husk in the batter, they hold together nicely.

To fiber boost the batter a little extra and get our good bacteria in the gut, we add in one tablespoon of our own fiber mixture Gut Flora Fibers in the batter as well (adlink here).

Of course you choose what you put on your tea cake, but we made one with avocado + sea salt and a classic egg sandwich. Then we went out in the warm sun and enjoyed them on the terrace. The recipe below is enough for four large tea cakes but can be doubled. We could not eat all of them but saved two of them for the next day. Tasted just as good then!