Soak the raisins in the 300ml of freshly brewed tea. I suggest 30 minutes of soaking time, but longer or shorter will be okay.
Preheat oven to 170 C. Grease a large loaf tin with butter or sunflower oil and set aside.
Combine all of the dry ingredients, flour, sugar, ground almonds, salt, xanthan gum and baking powder in a large bowl. Mix well to combine.
Drain the soaked raisins reserving the liquid. Weigh out the liquid and top up with additional water to measure 275 ml.
To the 275 ml of liquid, add the molasses and 50g maple syrup. Add the liquid to the dry ingredients, along with the egg. Mix gently to combine and then add the raisins, followed by the melted butter. Mix gently to combine and pour into the prepared tin.
Bake for 45 minutes until baked through. A knife inserted in the middle should come out clean.
Glaze generously with maple syrup while still warm.
Leave to cool completely before slicing. Its best to leave the loaf to mature for a minimum of 24hours to get the best flavour and texture, but I know this is asking a bit much. In between snacking, keep the loaf wrapped in tin foil to prevent it from drying out.