Chai Spiced Loaf

Chai Spiced Loaf

Recently I tried a vegan chai banana bread at a breakfast meet up in London. I loved the warming spices in a cake and as I had some teabags in the cupboard I thought I’d give my own version a go. I’m not vegan personally so I’ve used eggs in mine along with some other simple store cupboard ingredients. Please don’t mistake the apple cider vinegar for having any miraculous health benefits, this cake isn’t intended to be any kind of detox!! It’s actually just there to give the cake a nice rise and you can either omit or use white vinegar instead.

 

I’ve used Tea Pigs chai teabags for the chai flavouring and really feel like the flavours come out perfectly. I’ve also used banana but the ones I used weren’t very ripe so the banana flavour is minimal.

 

Goes perfectly with iced chai or ice coffee, perfect for a summer picnic. Enjoy!

Ingredients

  • 200g oats
  • 50g ground almonds
  • 2 eggs
  • 420g banana (about 3-4)
  • 3 chai teabags soaked in about 100mg boiling water, keep the tea bags
  • 100ml milk of choice
  • 1 tsp cinnamon
  • 1 tsp baking
  • 1 tsp bicarb
  • 2 eggs
  • 1 tsp vanilla
  • 1 tbsp apple cider vinegar
  • 75ml maple syrup
  • A handful of flaked almonds
  • Oil for greasing

Method

Preheat the oven to 160 degrees Celsius and grease a loaf tin with oil.

Soak 3 chai tea bags in 100ml of boiling water and leave to cool.

Add the oats to a  food processor and blitz into a course flour. Tip the oat flour into a large mixing bowl. Stir in the ground almonds, cinnamon, bicarb, baking powder and a large pinch of salt.

In the now empty food processor blend the bananas, 2 eggs, almond milk, apple cider vinegar, maple syrup, vanilla and the cooled liquid from the chai tea. Make sure to keep the tea bags!!

Add the dry ingredients to the food processor and blitz until smooth. Cut open two of the chai tea bags and empty the contents into the cake mixture. Blitz until combined.

Pour the mixture into the greased loaf tin – don’t try to fit too much mixture in a small tin, I made this mistake. Just use the extra mix for some cupcakes or a smaller second loaf!

In a separate small bowl toss a generous handful of flaked almonds with the contents of the remaining tea bag and scatter over the top of the cake.

Bake in the oven for approximately 30 minutes. You may need to add foil to the top halfway through to prevent the almonds from burning.

Serve warm with a dollop of greek/coconut yoghurt and an iced chai!

 

 

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