A quick bread without frosting I can handle. Some quick breads are possibly even better that way. But a frosting without a quick bread or a cake or some sort of soft, baked spot to call home…we can’t let that happen! So with all that creamy vanilla frosting from yesterday’s post on hand, I really had no choice but to do a bit of fall-flavored bread-baking.
While I do like coffee, I don’t drink it regularly. It’s not a habit I want to start, so I only have it if I am at some sort of cute cozy cafe where someone much more skilled will make it for me. But if there is a chai latte on the menu I will pick that in an instant over any sort of coffee beverage. And while I’ve been known to drink a non-iced chai latte even in the middle of summer, it’s these chillier months when the flavors of warm chai tea are the most enticing.
INGREDIENTS
- 12 pitted medjool dates
- 1 cup prepared chai tea
- 1 1/4 cup oat flour
- ¼ cup tapioca starch
- 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
- Optional: Low-Fat Vegan Vanilla Frosting
INSTRUCTIONS
- Preheat the oven to 350F.
- Pour the chai tea over the dates and soak for 10 minutes. Blend the chai tea, dates, lemon juice, non-dairy milk, and vanilla on high until smooth.
- In a large mixing bowl combine the dry ingredients and mix briefly.
- for full recipe please see here : www.feastingonfruit.com
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