Chai Tea Gingerbread
Chai tea gingerbread infuses the sweet undertones of chai with a spicy ginger kick. Pureed dates create a candied, rich flavor and moist, soft texture—no sugar or oil is required in this gluten free vegan recipe. Each serving has 7 grams of fiber and 4 grams of protein, so this sweet bread doesn't even qualify as a dessert.
Ingredients
- 2 chai tea bag
- 1.25 cups water Make 2 cups of tea, use 1.25 cups for recipe and enjoy the rest
- 12 Medjool dates pitted
- 1 tsp. vanilla extract
- 1 tsp. lemon juice
- 1.25 cups oat flour
- 1/4 cup tapioca flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 2 tsp. dried ginger substitute 4 tsp. fresh ginger, or 3/4 tsp. ground ginger
- 2 tsp. apple pie spice or 2 tsp total of preferred combination of cinnamon, cardamon, allspice, cloves and nutmeg
Instructions
- Preheat oven to 400 degrees. Preheat with a baking stone if you have one. Line an 8x 4 in. bread pan with parchment paper (or use coconut oil to prevent sticking). Non-stick silicone baking molds are a great option too.
- Boil 2 cups of water and steep with two bags of your favorite chai tea. Pour off 3/4 cup and enjoy for yourself. Add 1 1/4 cups to the blender.
- Add pitted dates, vanilla and lemon juice to blender with the chai tea. Blend on high until creamy and smooth.
- Add remaining dry ingredient to a mixing bowl. Stir. Pour in the wet ingredients and mix until there are no lumps.
- Pour batter into bread pan. Bake for 30 minutes. Remove from hot pan immediately and allow bread to cool before cutting.
Notes
I love a spicy ginger kick. If you prefer to dial it back, reduce the amount of ginger by half and taste the batter. Adjust to preference.
Gluten Free baking can be unpredictable. I have found that preheating a stone in the oven and cooking on convection produces the most consistent results (no gooey middle). The hot stone ensures the bread cooks from all sides, not just top-down. If also cooking with convection, reduce heat by 25 degrees.
Apple Pie Spice: My favorite blend is from Fort Wayne's Fresco Spice Blends. They make cooking with seasonings a no-brainer. Their apple pie spice blend has cinnamon, nutmeg, allspice and cloves.
Want more of my gluten free, oil free and sugar free recipes?
Chai Tea Gingerbread
Chai tea gingerbread infuses the sweet undertones of chai with a spicy ginger kick. Pureed dates create a candied, rich flavor and moist, soft texture—no sugar or oil is required in this gluten free vegan recipe. Each serving has 7 grams of fiber and 4 grams of protein, so this sweet bread doesn't even qualify as a dessert.
Ingredients
- 2 chai tea bag
- 1.25 cups water Make 2 cups of tea, use 1.25 cups for recipe and enjoy the rest
- 12 Medjool dates pitted
- 1 tsp. vanilla extract
- 1 tsp. lemon juice
- 1.25 cups oat flour
- 1/4 cup tapioca flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 2 tsp. dried ginger substitute 4 tsp. fresh ginger, or 3/4 tsp. ground ginger
- 2 tsp. apple pie spice or 2 tsp total of preferred combination of cinnamon, cardamon, allspice, cloves and nutmeg
Instructions
- Preheat oven to 400 degrees. Preheat with a baking stone if you have one. Line an 8x 4 in. bread pan with parchment paper (or use coconut oil to prevent sticking). Non-stick silicone baking molds are a great option too.
- Boil 2 cups of water and steep with two bags of your favorite chai tea. Pour off 3/4 cup and enjoy for yourself. Add 1 1/4 cups to the blender.
- Add pitted dates, vanilla and lemon juice to blender with the chai tea. Blend on high until creamy and smooth.
- Add remaining dry ingredient to a mixing bowl. Stir. Pour in the wet ingredients and mix until there are no lumps.
- Pour batter into bread pan. Bake for 30 minutes. Remove from hot pan immediately and allow bread to cool before cutting.
Notes
I love a spicy ginger kick. If you prefer to dial it back, reduce the amount of ginger by half and taste the batter. Adjust to preference.
Gluten Free baking can be unpredictable. I have found that preheating a stone in the oven and cooking on convection produces the most consistent results (no gooey middle). The hot stone ensures the bread cooks from all sides, not just top-down. If also cooking with convection, reduce heat by 25 degrees.
Apple Pie Spice: My favorite blend is from Fort Wayne's Fresco Spice Blends. They make cooking with seasonings a no-brainer. Their apple pie spice blend has cinnamon, nutmeg, allspice and cloves.
Want more of my gluten free, oil free and sugar free recipes?
Colleen Kachmann is a Master health coach and certified recovery professional. She is the founder of Recover with Colleen, an online sobriety program to help professional women reverse alcohol use disorder. She offers a 12-week masterclass, on-going group support and private coaching to women navigating post acute withdrawal syndrome.. Buy her book on Amazon. Find her on YouTube.
