Description
Wholewheat Pecan Date Chai-Tea Ring.
Ingredients
- FOR THE TEA RING:
- 250 grams Dates, Chopped Small
- 1 teaspoon Baking Soda
- 400 milliliters Freshly Made Strong Chai Tea (I Used 2 Tea Bags And Steeped For 5 Minutes)
- 2 cups Whole Wheat Flour
- 3 Tablespoons Cornflour
- 1 teaspoon Mixed Spice
- 1 teaspoon Ground Cinnamon
- 1 cup Pecans, Roughly Chopped
- ¾ cups Cashews, Roughly Chopped
- ¼ cups Honey
- 2 Tablespoons Melted Coconut Oil Or Olive Oil
- 2 Eggs, Large, Lightly Beaten
- FOR THE DRIZZLE:
- 2 Tablespoons Greek Yoghurt
- 1 Tablespoon Honey
- 1 teaspoon Ground Cinnamon
Preparation
For the tea ring:
Place the dates in a bowl, sprinkle over the baking soda and pour over the hot tea. Set aside to soak.
Preheat oven to 170ºC (340ºF). Grease and lightly flour a 10-inch bundt tin (or two ordinary cake tins).
Stir flours, mixed spice, cinnamon, pecans and cashews in a mixing bowl. Using a wooden spoon, mix in honey, coconut oil and eggs.
When dates are nice and soft, start to mash them with a fork until they look more like a thick paste; it’s fine if a few small pieces of date remain. Stir the date and tea mixture into the flour mixture until well-combined. It will be very moist.
Pour the dough into the bundt tin and bake for 25–30 minutes. It’s done when a toothpick comes out clean. If the top of the tea bread is starting to look too dark whilst it’s in the oven, you can cover it with foil.
Once the bread is done, allow it to cool in the tin for about 15 minutes. Turn the bread out onto a cooling rack and allow to cool completely before you pour on the drizzle.
For the drizzle:
Stir all ingredients together until well combined and smooth. Drizzle over the cool bread and serve.
Note: Store this bread in an airtight container in the fridge. It should last for up to 1 week.
