Chai, Date and Roast Macadamia Loaf

Chai, Date and Roast Macadamia Loaf

• 1 cup water
• 2 tbsp Masala Chai Tea (loose leaf)
• 1 cup medjool dates, chopped
• 1 cup buckwheat flour
• 1 cup almond meal
• ¼ cup cacao powder
• 1 tsp baking powder
• 2 eggs
• ¼ cup macadamia oil
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/2 cup macadamia, cut in half

1. Preheat the oven to 180 degrees and line a loaf tin with baking paper.
2. Place water and chai tea leaves in a small pot over medium heat. Bring to a boil, then turn the heat off and allow the tea to infuse for 10 minutes.
3. Strain the tea, reserving the water. Return the water to the saucepan, add the dates and bring it to a gentle boil. Turn off the heat, cover with a lid, and let them soak for 15 minutes.
4. Toast the macadamia nuts in the oven for 10 minutes, or until golden, fragrant and starting to brown.
5. Add the buckwheat flour, almond meal, cacao powder and baking soda to a large mixing bowl. Whisk. Add the eggs, macadamia oil, maple syrup and apple cider vinegar, and stir to combine. If the mixture is a bit dry, add some of the chai infused water the dates have been soaking in, until the batter becomes smooth and thick.
6. Add the soaked dates and toasted macadamias to the cake batter and stir to combine.
7. Pour into the lined loaf tin and bake for 45 minutes. Cover with foil if the top is browning too much.
8. Remove from the oven and allow to cool completely before slicing.

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