I know that pumpkin spice is all the rage, but I am a big fan of chai tea for the fall. If you are looking to take a break from your pumpkin treats, this fall-inspired recipe is going to make a welcomed addition to your lunch or on-the-go snacking.
- 12 pitted dates
- 1 cup brewed strong chai tea
- 1 1/4 cup flour (I use sprouted grain flour, but you could also use oat, coconut, quinoa, almond or whole grain flour)
- 1/4 cornstarch
- 1/4 oat milk
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cardamom
- 1/4 tsp cloves
- Optional – Frosting: Creamy Cashew Frosting (Recipe)
- Preheat oven to 350 F.
- In a small bowl, pour prepared chai tea over dates and let soak for 10 minutes.
- In a blender, combine the dates, chai tea, lemon juice, oat milk, and vanilla. Blend until smooth.
- In a large bowl, add flour, cornstarch, baking powder, baking soda, cinnamon, ginger, cardamom, and cloves. Mix briefly to combine.
- Add the blended tea mixture. Stir to combine, but do not over-mix the bread. Over-mixing can cause the loaf to turn out tough or bake unevenly.
- Lightly oil your loaf pan and pour in batter.
- Bake for 30 – 35 minutes or until crust is golden brown.
- Let loaf cool completely before frosting. Store in the refrigerator to preserve freshness.
- Bread density will vary depending on the type of flour used
- To make this loaf sweeter, try adding 1/4 cup of maple syrup and an extra 1/4 cup of flour.