This Walnut Chai Tea is perfect for fall. Make one for yourself or give one to a friend. The walnuts add crunch and antioxidants, and the chai tea infuses the bread with a great flavor. Simple baking substitutions — using applesauce, whole-wheat flour and egg whites — make it a guilt-free treat.
Try it with a warm Ginger Holiday “Mocktail.”
Canola oil cooking spray
1/2 cup boiling water
3 chai teabags
1 ¼ cups unbleached all-purpose flour
3/4 cup whole-wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup unsweetened applesauce
1/4 cup canola oil
3 large egg whites (can substitute 2 large eggs)
1/4 cup sugar
1/3 cup firmly packed brown sugar
1 tsp. grated orange zest
2/3 cup chopped walnuts
Preheat oven to 350 degrees F. Coat 8-inch x 4-inch loaf pan with cooking spray and set aside.
In heatproof measuring cup, steep teabags in boiling water for 10 minutes. Remove bags, squeezing well. Cool tea to room temperature.
In small bowl, whisk together flours, baking powder, baking soda and salt. In another bowl, combine applesauce, oil and tea. Set both bowls aside.
In mixing bowl, beat egg whites (or eggs) with electric mixer or whisk, 1 minute. Add white and brown sugars, beat together, then add wet ingredients. Add dry ingredients and zest and mix just until they are combined with other ingredients; there will be many small lumps. Use rubber spatula to blend in most small lumps, taking care not to over mix. Stir in nuts. Scoop batter into prepared baking pan.
Bake for 45-55 minutes, or until straw inserted into center of loaf comes out clean. Cool in pan on wire rack for 15 minutes. Turn loaf out of pan and cool completely.
This tea loaf is best when wrapped in foil for 8-24 hours, which allows flavors to ripen and loaf to become more moist.
Makes 12 servings.
Per serving : 210 calories, 10 g fat (1 g sat fat), 27 g carbohydrates, 4 g protein, 2 g fiber, 156 mg sodium.
Recipe from the American Institute for Cancer Research.