Chai Tea Bread
I’m very excited to be sharing this recipe with you today because I think it’s one of the best gluten free cakes I’ve ever made.
When I was detoxing I made some Socca with chickpea flour which was really good. But I wanted to try and use the flour to make something sweeter. The idea for this tea bread came from Leanne’s blog where she has a recipe for Fruit & Seed Snack Bread. I made Leanne’s bread which was lovely but I wanted to make it my own. I had some chai concentrate in the fridge so an idea was forming in my head as to how I could adapt the recipe. I was thrilled when my first attempt turned out so well. I probably over-baked it a bit too and it still tasted great.
This bread uses chickpea and brown rice flour. Chickpea (or gram) flour is widely available in large supermarkets and can usually be found in their “foods from around the world” section. You can get brown rice flour from your local health food shop – both Holland and Barrett and my local independent shop sell it. You will also need some chai concentrate but if you don’t want to make some especially for this cake check the notes for a substitution.
- 80g (3/4 cup) chickpea (gram) flour
- 60g (1/2 cup) brown rice flour
- 1/2 tsp gluten-free baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 80ml chai concentrate*
- 1 large egg, room temperature
- 2 tbsp honey
- 2 tbsp coconut oil
- 150g (1 cup) dried fruit (I used apricots and raisins)
- 40g (1/2 cup) mixed nuts (I used pecans and walnuts)
- Pre-heat your oven to 180C and grease and line a 8 x 4 inch loaf tin
- Chop the nuts and then gently toast under the grill. Keep a close eye on them as they can go from raw to burnt very quickly!
- Combine the dry ingredients in a large bowl
- Melt the coconut oil and then whisk in the egg, honey and chai concentrate
- Pour the wet ingredients into the bowl with the dry and mix well
- Add the toasted nuts and dried fruit and stir well. The batter should be the same consistency as if you were making a regular sponge cake.
- Spoon the mixture into the prepared tin and press into the corners. Bake in the oven for about 35 minutes. The top of the cake should be golden brown.
- Let the cake sit in the tin for 5 minutes before removing and placing on a cooling rack.
- * If you don't have any chai concentrate just add 80ml plain water but add 1 tablespoon of cinnamon instead of 1/2 tsp.