When I created my first Biscotti it was Chai Tea flavor, inspired by a cookie I had. I absolutely love the flavor of Chai!!!!! Been thinking of a way to make this flavor Gluten-Dairy-Egg free into a cake. I woke up this morning and just dove into my kitchen! It is not easy creating your own recipes by scratch, but I love the thrill of experimenting !! It came out so moist and delicious I had to share this one right away!!!!!!!! here it is!!
Recipe by: Maria Capellan
Prep time: 10 min
Cook time: 25 min
Serves 12-14 squares
Tools: 2 medium bowls
Wire whisk
Rubber spatula
8 x 8 baking pan lined with parchment paper
Preheat your oven to 350 degrees
Dry Ingredients:
1/2 Cup Brown rice flour
1/2 Cup Sorghum flour
1/4 Cup Tapioca starch
1/4 Tsp Salt
1/2 Tsp Xanthan gum
1/2 Tsp Baking Soda
1 Tsp Baking Powder
1 Tsp Cinnamin
1/4 Tsp Ginger
1/4 Tsp Ground Cloves
1/2 Tsp Cardamon
Wet Ingredients:
1/4 Cup + 2 Tbsp Agave Nectar
1/4 Cup Unsweetened Applesauce
1/2 Cup Almond Milk
1 1/2 Tsp Pure Vanilla Extract
2 Flax Eggs ( 2 Tbsp flax + 6 Tbsp hot water)
Note: Let flax mixture sit 10 min to create a thick gel
Instructions:
1. Whisk all dry ingredients in a medium bowl & make flax eggs on the side to start to thicken.
2. Whisk all wet ingredients in another medium bowl.
3. Fold in dry mix into the wet- batter should be thick and sticky!
4. Spread into baking pan and Bake 25 minutes- ( until toothpick comes out clean)
5. I made a quick glaze, I also didn't wait long enough for it to cool before glazing!
- So let cool for 40 minutes!
Vanilla Glaze: Optional
1 Cup Powder Sugar
1 Tbsp Almond Milk
1/4 Tsp Vanilla
Note: Add more powdered sugar if you want a thicker glaze!
Cover and refrigerate for 3 days!
Eat and Enjoy!!!!!!!!!!
