Ingredients: Wet: ½ cup brewed chai tea 1 cup almond milk (or any other plant based milk) 2 flax ‘eggs’*
Dry: 2 cups gluten free self raising flour* 1 cup almond meal ½ cup coconut sugar Lots of cinnamon & all spice (as desired)
*1 flax 'egg’ = 1tbsp flax meal mixed with 3tbsp of water and left to set for five minutes. *You can sub this flour for regular flour, buckwheat flour, rice flour, sorghum flour etc, just add 2tsp baking powder to ensure it rises.
Method: 1. Preheat the oven to 180 degrees c (fan forced) & grease a cake tin. 2. In a bowl, whisk together the brewed chai tea, almond milk, coconut sugar and flax 'eggs’. 3. Next, whisk in the almond meal. 4. Gradually whisk in the gluten free self raising flour. 5. Lastly, stir through the cinnamon and all spice (the more you use, the more chai taste). 6. Pour the cake mixture into the prepared baking tin and pop into the oven, bake for approx 1 hour until golden and a skewer comes out clean. 7. Remove from the oven and allow the cake to cool! 8. If desired, top with the 'Maple icing’ from my Banana cake recipe, all I did was add some cinnamon and walnuts on top :)
To celebrate Spring (and an abundance of chai tea and pistachios), I decided to make a pistachio chai cheesecake! It turned out quite nicely and I thought I’d post the recipe before I forget what I did. The original recipe is a New York Cheesecake from an old Kraft Philadelphia Cream Cheese cheesecake book, but I MADE SOME CHANGES.
1c crumbled graham crackers
3tbs melted Parkay Spread Sticks WTF IS THAT EVEN? I USED GENERIC SALTED BUTTER
4 (8oz) pkgs Philadelphia Brand cream cheese, softened OR WHATEVER IS CHEAPEST
3tbs flour I ACTUALLY DID 5 BECAUSE I ADDED MORE LIQUID
1tbs vanilla I REPLACED THIS WITH 3tbs OF OPRAH CHAI TEA THAT I HAD ALREADY BREWED AND CHILLED. YOU CAN MAKE YOUR OWN OR USE A MIX.
1c sour cream
GROUND OR POWDERED GINGER
HALF CUP CRUSHED PISTACHIOS
1/8 c POWDERED SUGAR
SOME CARDAMOM, GINGER, CINNAMON
Heat oven to 325*F.
Mix crumbs, sugar and Parkay spread; press onto bottom of 9 inch springform pan. Bake 10 mins
Beat cream cheese, sugar, flour and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended.
Blend in sour cream; pour over crust. ALSO ADD CARDAMOM, CINNAMON, GINGER UNTIL DESIRED FLAVOUR. I THINK I HAD 1.5tbs CARDAMOM, 2tsp CINNAMON, 2tbs GINGER.
Bake 1 hour and 5 mins to 1 hour and 10 mins or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.
AFTER REMOVING THE CAKE FROM THE PAN AND PUTTING IT ON A PLATTER, I MIXED SOME POWDERED SUGAR WITH SOME CARDAMOM AND ADDED SOME MILK TO MAKE A GLAZE (ANY CONSISTENCY YOU WANT) WHICH I DRIZZLED OVER THE CAKE. THEN I ADDED THE CHOPPED PISTACHIOS AND WHATEVER GLAZE I COULD SCRAPE FROM THE SIDES OF THE BOWL AND SPOON TO MAKE THE NUTS STAY IN PLACE AND TASTE NICE. AFTER THAT I JUST ADDAD THE SPICES UNTIL IT TASTED AND LOOKED LIKE A THING I WANTED TO CONSUME AND ALSO SERVE TO OTHER HUMANS.