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Chai Tea Loaf

Taking tea in the form of bread seems ideal to us! The warm spices of Chai bring a scented richness and the spelt flour brings a delicate lightness to this wonderful loaf. Feel free to swap in all-purpose flour and/or whole milk if you wish, but, as written, the recipe is both dairy-free and gluten-free allowing for a wider audience. This can also be baked into 12 muffins: just reduce the cooking time by approx. 10 minutes.

Chai Tea Loaf

¾ cup plus 2 tbs. unsweetened almond milk
2 Chai tea bags
1 tsp. ground cinnamon
2⅔ cup white spelt flour
2½ tsp. baking powder
¾ cup light brown sugar
½ cup raw almonds, coarsely chopped
2 eggs
⅔ cup vegetable oil

Heat the oven to 350°F and line a standard loaf tin with parchment paper.

Warm the almond milk with the contents of the tea bags and cinnamon. Set aside to cool.

While the milk is cooling, measure the flour, baking powder, sugar, and all but 2 tbs. of the almonds into a large bowl. Stir well to combine. When the milk has cooled, whisk in the eggs and oil. Using a wooden spoon, stir into the flour mixture just until combined. (Do not over mix.) Spoon into the prepared pan and sprinkle the remaining nuts on top.

Bake for 30-35 minutes, or until a skewer comes out clean. Cool in pan 10 minutes, then remove to a wire rack to cool completely.

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