This past summer (Woooow, summer. Did I really wear short sleeves in the outdoors?! It was that warm?!?) my friend Tori traveled to India! She experienced so many new and exciting and eye-opening things while she was there, and I could have listened to her talk about the trip forevaaaa. India seems to have such a vibrant and colorful spirit about it, and one day I want to see it for myself.
BUT in the meantime, I am content with vicariously experiencing India through Tori’s pictures and the chai spice blend she brought back! It smells WONDERFUL.
The package is pretty big, and you only use a little bit for each recipe. So, we’ve been hitting up Pinterest for all kinds of recipes that use chai spice.
We’ve assembled quite an arsenal, I must say. Our plan is to have a meal next semester of solely recipes that use chai. Everything will have chai. Everything. (Chai) Tea Party. I’m sold. Are you sold? Good.
I know I promised a pumpkin recipe after I deceived you with sweet potatoes, so here you go! The addition of chai to the recipe adds a whole new dimension of flavor. It melds so well with the comforting taste of pumpkin, but the chai acts as a little spark of something unexpected. It is addicting, and I lovelovelove it.
I’ve been intrigued by using flours other than wheat flour, as I’m still convinced that modern wheat is harder on our bodies. I figured we might as well go full-on gluten free for this one, right? Why not! Plus there’s nothing funky in it. No odd starches, just wholesome, nourishing ingredients. Just the way I like it.
Still soft, still delicious, still fluffy. You won’t miss the gluten!
If you don’t have chai spice, feel free to sub 1 tsp. cinnamon and 1/2 tsp. pumpkin pie spice! Although truly, the chai in there is real good.
If I had a fireplace, I would so curl up by it with a slice of this bread and a fuzzy blanket. Actually I have no more of this bread because we ate it all… So two of those three things I do not have. Good thing I’m going home for winter break!!! Much cooking, tv-watching, book-reading, and family-laughing will be happening. BRING IT ONNNN!
- 1 cup almond flour
- 1/2 cup oat flour from certified GF oats*
- 1/2 tsp. sea salt
- 3/4 tsp. baking soda
- 2 tsp chai spice**
- 3/4 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 3 eggs
- Rolled oats for sprinkling (optional)
- Preheat oven to 325 degrees F/160 degrees C. Grease a 9x5 in. loaf pan.
- Combine all dry ingredients in a medium bowl.
- Whisk all wet ingredients together in a separate bowl.
- Make a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix until well combined. Don't worry about overmixing--there's no gluten to make it tough! (woot!)
- Pour the batter into the prepared loaf pan. Bake for 40-50 minutes. Let cool before cutting.
- *You can make your own oat flour by grinding rolled oats in a food processor until they are really fine. Also, if you would like to use all oat flour instead of almond flour, you can. However, the product will be denser. (Still delish!)
- **If you don't have chai powder, you can make your own by combining cardamom, cinnamon, cloves, black pepper, ginger, and star anise. Or sub 1 tsp. cinnamon and 1/2 tsp. pumpkin pie spice.