These recipes are graciously given to us from Dr. Neal Barnard, founder of Physicians Committee for Responsible Medicine.
If you haven’t baked with chai tea before, you’re in for a real treat with this perfectly balanced breakfast cake. Reminiscent of coffee cake, this one has just the right amount of sweetness and spice.
Makes 9 servings
1 cup strong chai
1/3 cup quick-cooking oats
1 cup whole wheat flour
1/2 cup unbleached white flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger (use more for a spicier cake)
3/4 cup vegan sugar, such as demerara sugar
1/3 cup unsweetened applesauce
1 tablespoon vinegar
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup flaked coconut, 2 tablespoons reserved
Prepare the chai ahead of time by steeping two chai tea bags in one cup of boiling water until cool.
Preheat oven to 350 F. Grease an 8-inch square baking pan.
Combine the dry ingredients (oatmeal through sugar) in a medium-sized mixing bowl. Add the chai, applesauce, vinegar, extracts, and all but 2 tablespoons of the flaked coconut. Mix well, and pour the batter into the prepared pan. Sprinkle with the reserved coconut and bake for about 25 minutes, or until a tester inserted into the center of the cake comes out clean. Serve warm or at room temperature.
Per serving: Calories: 173; Protein: 3 g; Carbohydrates: 38 g; Sugars: 18.6 g; Total Fat: 1.7 g; Fiber: 3 g; Sodium: 285 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.