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A classic barely-sweet bread with the added spiciness of chai and the crunch of a turbinado sugar topping

Makes 1 loaf

For the Chai Spice:

1/8tsp ground cardamom

1/8tsp ground allspice

1/8tsp nutmeg

1/8tsp ground clove

1/4tsp ground cinnamon

1/2tsp ground ginger


For the Bread:

1c raisins

2c chai tea

4c flour

1/4c sugar

Chai spice

1tsp baking soda

1-1/2tsp salt

1/4c coconut oil, cold & cut into chunks

1 egg, beaten

1-3/4c almond milk

2tbsp apple cider vinegar

Almond milk for brushing

Turbinado sugar, for sprinkling


The day before, combine the raisins with the chai tea and let set, covered at room temperature, for 8-12hrs.


Preheat oven to 425 degrees. Grease a 9” metal cake pan or 10” cast iron skillet (I tried both and preferred the cake pan, the bottom didn’t get as dark). Mix together the chai ingredients and set aside. Combine the almond milk and apple cider vinegar and set aside.  


In a food processor, pulse together the flour thru salt. Pulse in the coconut oil until the consistency resembles breadcrumbs. Transfer to a medium bowl and stir in the egg and milk mixture. Use you palm to knead the dough 10 times within the bowl. Transfer the dough to the greased pan and pat gently into a disk shape. Use a sharp wet knife to slash a deep X into the top. Brush with some almond milk and sprinkle with turbinado sugar (the more the better since it’s not a very sweet bread). Bake 35-40min until golden brown. Cool 5min in the pan then transfer to a baking rack to cool completely. Serve with lashings of butter and/or honey!



Seal in plastic wrap and freeze up two three weeks.