Ingredients
- Sugar-Free Coconut Chai Breakfast Cake
1 cup strong chai tea
40g uncooked jungle oats
80g orgran flour
80g barley flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger (use more for a spicier cake)
60g banana
1 tbsp cider vinegar
1/2 tsp almond extract
1 tsp vanilla extract
1.5 tbs honey
*I used KAL Pure Stevia Extract Powder, but you can use whatever brand you like, as long as you taste the batter as you add it.
Prepare the chai ahead of time by steeping two teabags (I used decaffeinated Tazo Chai) 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 ginger) in a medium-sized mixing bowl. Add the chai, applesauce, vinegar, extracts, and all but 2 tablespoons of the coconut. Mix well and add the stevia, adjusting it to taste.
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.
Description
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