Chai Spice Bread with Ginger Icing. Oh yes, all of the yes.
So. Eating healthy does not necessarily mean you cannot have anything sweet, because sweets can be healthy AND delicious (without that intense coconut oil taste, or without having a grainy texture). When winter comes along in Canada, this usually this means spicy desserts, hot chocolate, tea, coffee and anything that can give you that warm feeling.
The bread itself has no sugar, no eggs, no dairy. You could make it gluten-free by only using almond or chestnut flour as well.
Let's get cooking! Here's what you'll need:
- 12 pitted medjool dates
- 1 cup prepared chai tea
- 1/2 cup almond or chestnut flour
- 3/4 cup whole wheat flour
- 1/4 cup nondairy milk
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cardamom
- 1/4 tsp cloves
- 1/4 cup of chopped almonds, pecans, chestnuts, etc. (Optional)
Ain't no chai spice bread without homemade chai tea! If you're feeling lazy (no judgement), use a tea bag and let it steep until its nice and flavourful!
- 1.5-2 cups water
- 2 Cinnamon sticks
- 2 inches fresh ginger
- 5 peppercorns
- 5-7 cardamom buds
- 8 cloves
- 1 tsp freshly grated nutmeg
- 1.5 tbsp black tea
And last but not least... the ginger icing
- 1 tbsp butter (or Earth Balance for vegan)
- 3/4 cup icing sugar
- A few drops of vanilla
- 2 tsp ginger powder
- 1 tsp almond milk
- Preheat your oven to 350F/176C
- To prepare your own chai tea, boil the following ingredients together: fresh ginger, cardamom, cloves, peppercorn, cinnamon sticks, nutmeg, black tea. You can also add star anise if desired.
- Pour the chai tea over the pitted dates and soak them for 10 minutes
- Blend the chai tea, dates, lemon juice, non-dairy milk, and vanilla until smooth.
- In a large bowl, combine the dry ingredients and mix lightly.
- Add the date mixture to the dry ingredients and combine.
- Grease a bread pan or line it with parchment paper.
- Pour the mixture into the pan.
- Bake at 350F for 30-35minutes, or until a toothpick comes out dry.
- Combine all the icing ingredients and adjust according to the desired taste and texture. Depending on the ginger powder you have, you might want to add less (if it has a very strong flavor) or more (if the powder you have is not very spicy)
- Remove from the oven, let the bread cool about 15minutes and remove it from the pan.
- Let the bread cool completely before adding the icing and the chopped almonds (or other nut of preference).
- Dania Habib
Inspired by Feasting on Fruit’s recipe, this is my adapted version of Chai Spice Bread available at: https://daniahabib.wordpress.com/2016/12/12/chai-spice-bread-with-ginger-icing/.