Petition to make it compulsory to have a second week of holiday-recovery after the actual week of holidays.
It’s sad to believe that merely a couple of days ago, I was wandering around Northern Ireland, falling in love with the scenery, weather (someone please take away this awful Spanish heat because I so don’t want it!!) and now I’m forced to be back to having responsabilities and doing things I do not like.
And by “things I do not like” I mean “dishes”. Because you guys know I’m always keen on the “spending 30 hours looking for the perfect vegan cake recipe” part.
But STILL. Post-holiday blues are hitting hard this time. Like, I’ve been trying to put together a post on Ireland for you to see the scenery, beautiful landscapes and places to get good veggie noms… but truth to be told, it’s being hard when you can’t bare to look at the pictures without wanting to hop on a plane to be back.
Petition number two to make having gingerbread-inspired bakes in the middle of the summer socially acceptable. Or better yet: petition to make having gingerbread every day of the year THE NORM.
Now, that’s a train I’d love to jump into. Apart from that other train who can take me to the airport, you know.
Though let’s get serious now. Why is it that I have to wait until winter in order to be able to dig in a warm loaf of sweet gingerbread? Why can’t it be an all-year-round bake? WHY.
Trust me, the moment you bite into a piece of this cake, you’ll be running to sign my petition. This loaf is wonderfully dense, without looking like someone put a brick into a loaf pan, baked it and called it a day (for real now, those really really dense cakes which are hard to swallow are one of my biggest pet peeves. Right after those gummy-bear-like cakes ugh!!). It’s naturally sweet thanks to coconut sugar (which you should totally try if you’re looking for some sugar which tastes like vanilla!) and the addition of cinnamon and carob powder. Have you pals ever tried carob powder? It’s an alternative to chocolate (not that I’m thinking to replace chocolate, haha what a good joke!) which tastes like caramel!
Then there is the “spiced” part. Winter spice makes me dream of colder days, vintage sweaters, fuzzy socks, warm mugs of tea, cushy duvets and cosy times in front of a fireplace devouring all the spiced cookies and cake.
And I might or might have not died a bit on the inside trying to imagine that. Now, if I didn’t have to attend to class in winter and I could devote my whole day to take naps under a fuzzy duvet… that’d be the life.
In the meantime I can only settle for making spiced cake in the summer where… I… uh… have time to spend all my day lying in bed (no duvets in sight unless I want to risk a premature death) munching on it.
But trust me: no matter the season it’s where you live, spiced carob ginger turmeric cake will always be the best choice.
And how to add instant spice magic to your baked goods? Buddha Tea to the rescue!
Four of the Turmeric Ginger tea bags are all you need to add a warm, wintery, comforting touch to your cake. Not only are they absolutely lush, but also rich in fiber, antioxidants vitamin C, vitamin E, vitamin K and B6 and a multitude of minerals, including potassium, magnesium, copper, calcium and manganese. Both turmeric and ginger are known to be such powerful anti-inflamatories, so they’re really good for you!
I have to confess that I’m a big fan of the delicious, intriguing flavor of this tea. I’ve pretty much fallen in love with the spicy ginger kick and the unexpected warmness of turmeric. It tastes delicious on its own, as part of a warm almond milk latte (brewed tea + almond milk + coconut sugar) or included in your baked goods like this cake. Such a great way to add instant goodness to any batter!
Plus all the teas in their range are bleach-free, organic and free of nasty additives. How cool is that? I don’t know about y’all, but I’m dying to try their Digestive Nirvana Blend, Açai Berry Green Tea and Licorice Root Tea next. And you, which one would you choose? Take a look at their page to check their wonderfully large range of flavors! (and how cute the package is!)
- 300 grams flour
- 200 grams coconut sugar
- 4 Buddha Tea Turmeric Ginger Bags
- 20 grams carob powder
- 15 grams baking powder
- 250 grams almond milk
- 1 tbsp. white wine vinegar
- 2 flax eggs / 2 units of egg replacer / 2 eggs
- 80 grams almond butter
- 2 tsp. cinnamon
- 1/4 tsp. ginger
- 1/8 tsp. cloves
- 1/8 tsp. nutmeg
- 1 tbsp. vanilla extract
- 60 grams walnuts
- 100 grams dark chocolate
- Whisk together in a bowl flour, sugar, baking powder, carob, spices and the content of 4 tea bags.
- Add in the flax eggs, milk, vinegar and almond butter and stir until combined.
- Chop walnuts and dark chocolate and add the bites to the batter.
- Grease a loaf pan with oil and extra sugar and pour batter on it.
- Bake at 180ºC (350F) for 45-50 minutes or until cake looks done and when you instert a knife in the center it comes out clean.
- Enjoy with a drizzle of melted chocolate!
- To make a flax egg, whisk together 1 tbsp. of ground flax seeds and 3 tbsp. water and let mixture sit for 5 minutes.
Diclaimer: I was sent some Buddha Tea bags as a gift for me to try and get creative with them. Opinions are, as always, my own.