As soon as we close October with Hallowe’en, exactly the following day retailers gear up for the holidays bombarding us with jingles, decor and everything red, white and green! I read Shopper’s Drug Mart nixed their Christmas music after customer complaints of being too early! It does seem a little early, doesn’t it?
I too caught myself thinking about holiday baking recipes on November 1st–what I’m planning to make this holiday season and what ingredients I’ll need on hand.
If you too are doing the same planning in advance, try using Arvinda’s Chai Masala in your sweet recipes. Laced with cardamom, cinnamon, nutmeg and ginger, the chai spice combination will add warmth and compliment your festive treats.
Here are some Indian spiced sweet ideas you can try:
* Chai Spiced Cookies
* Holiday Chai Spiced Snowballs
* Chai Spiced Coconut Cream Cheese or Garam Masala Chocolate Macarons
* Holiday Garam Masala Spiced Cake
* Citrus Chai Spiced Sugar Cookies
Holiday planning may be too early to think about in early November so on this ‘daylight savings’ Sunday I gave into my cravings and made High Protein & Fibre Chai Spiced Chocolate Banana Bread.
Chai spices + chocolate + bananas = what a combo!
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High Protein & Fibre Chai Spiced Chocolate Banana Bread
This recipe is adapted from http://www.oilseedworks.com using Flour Power.
Ingredients:
2 ripe bananas, mashed
1/2 cup low fat yogurt
1 tsp. baking soda
1/8 tsp. turmeric
1 egg
1/2 cup brown sugar
1/4 cup oil
1/2 cup rice flour
1/2 cup Hempola Flour Power sunflower flour
1/4 cup Hempola Flour Power flaxseed flour
1/4 cup Hempola Flour Power hemp flour
2 tbsp. cocoa powder
1 tsp. Arvinda’s Chai Masala
1 tsp. baking powder
pinch salt
1/4 cup raw sunflower seeds
1/4 cup chocolate chunks
Method: Line an 8″ round baking pan with parchment paper. Preheat oven to 350F.
In a bowl, mix mashed bananas with yogurt, baking soda and turmeric. Set aside.
In a separate bowl, mix egg, sugar and oil together. In a bowl sift dry ingredients togther–rice flour, sunflower flour, flax flour, hemp flour, cocoa, Arvinda’s Chai Masala, baking soda and salt.
Fold in dry ingredients with egg, sugar and oil mixture. Mix in banana mixture and add sunflower seeds and chocolate chunk.
Pour batter into cake pan and bake in oven for 45 minutes.
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Not only high in fibre and protein, this recipe is also gluten-free! *Please consult brand packaging of all products if you’re following a gluten-free diet.
Arvinda’s will be at the first Gluten-Free Garage, a pop-up marketplace on Sunday, November 11th at Artscape Wychwood Barns in Toronto. Please come and visit us!
Enjoy your extra hour today!
A teaspoon of: City and Colour. Listening to: Northern Wind.
im looking forward to trying this recipe after just discovering your site. Im struggling to get hold of the Arvinda’s Chai Masala in the UK, do you know of any alternatives i could use?
Hello Bruce, unfortunately Arvinda’s Chai Masala is not available in the UK. Although the Chai Masala has more depth to it, you may use crushed cardamom seeds as a substitute. I hope you’ve had the opportunity to try one (or some) of Arvinda’s blends!
Hi Preena, looking forward to following your blog. I adore Indian spicing in everything from bread, puddings and obviously the humble cuppa.
Thank you for this delicious gluten free recipe.
I have not bake with chai spice. Will have to give it a try.
This looks great and I am excited about the ‘chai spice’ in this cake 🙂
This is full of delicious goodness AND health 🙂
Two thumbs up!
Cheers
Choc Chip Uru