Made for mornings
| 1 | cup water (chai tea) |
| 1/3 | cup quick oats |
| 1 | cup whole wheat flour |
| 1/2 | cup unbleached white flour |
| 1 | tsp baking soda |
| 1 | tsp cinnamon |
| 1 | tsp ginger |
| 1/2 | cup unsweetened applesauce |
| 1/2 | tsp almond extract |
| 1 | tsp vanilla extract |
| 1/2 | cup unsweetened flaked coconut |
- 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.
Breads
| Nutrition Facts | ||||||
Serving Size 104.8g |
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Amount Per Serving |
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|
Calories 168 Calories from Fat
25 |
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% Daily Value* |
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|
Total Fat
2.8g 4%
|
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|
Saturated Fat
2.0g 10%
|
||||||
|
Cholesterol
0mg 0%
|
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|
Sodium
214mg 9%
|
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|
Total Carbohydrates
30.8g 10%
|
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|
Dietary Fiber
2.3g 9%
|
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|
Sugars
2.7g |
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|
Protein
4.1g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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