Vanilla chai cupcakes


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For 24 cupcakes, I used:

-200g ground almonds

-200g gluten-free flour (I used Dove’s farm, but you could use any combination of e.g. coconut, arrowroot, potato, oats etc)

-4 large eggs

-1 can coconut milk

-10-12 vanilla chai tea bags

-coconut sugar (to taste)

-extra cinnamon, ginger, allspice, nutmeg, cardamom, vanilla (rough guide: 1/2-1 tsp each)

-pinch of salt

-dates (to taste – I used 4)

-1-2 cups unsweetened almond milk

-1 tbsp coconut oil

-1/2 tsp baking soda

-1 tsp baking powder

-1 tsp apple cider vinegar

I started by steeping 4-6 tea bags in simmering coconut milk. I then made a vanilla chai syrup by reducing down the liquid from 1 medium mug of tea with about 6 tea bags and adding about 1 tbsp coconut palm sugar. Leave all this to cool.

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I whisked the egg whites in a large bowl until soft peaks formed. In my food processor, I blended the egg yolks, chai coconut milk, chai syrup, dates, a little coconut sugar (if needed) and coconut oil. I added this to the whisked egg whites before folding in the flours. I then added the salt, baking soda and powder and apple cider vinegar, along with the extra spices. Gradually add almond milk if needed to loosen the batter until it forms a mixture resembling cupcake batter.

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Put about 1-1.5 tbsp batter in cupcake cases, and bake at 180 for 14-15 minutes. Place on a wire rack to cool before icing (or, you could top with flaked almonds before baking, as I did with a few of mine).

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