With winter just around the corner there is nothing better than eating a freshly baked tea bun in front of the fire with a cuppa. This gorgeous ginger one is full of wonderful flavours your entire family will love. The recipe is gluten, dairy and refined sugar-free making a healthier choice, plus it is super-easy to whip together.
Ginger tea bun
1 cup | Pitted dates, dried |
½ cup | Coconut flour |
2 tsp | Ground ginger (Main) |
1 tsp | Ground cinnamon |
1 tsp | Baking soda |
1 pinch | Salt |
5 | Eggs |
2 Tbsp | Coconut oil, melted |
½ cup | Water |
¼ cup | Sliced almonds, optional garnish |
Cashew cream
1 cup | Raw cashew nuts |
½ cup | Coconut milk |
2 Tbsp | Maple syrup |
1 tsp | Ground ginger |
½ tsp | Ground cinnamon |
½ tsp | Vanilla extract |
1 pinch | Sea salt |
Directions
Ginger tea bun
- Heat the oven to 180C and line a small round cake pan with baking paper.
- In a food processor, process the dates and coconut flour until the dates are finely ground down.
- Add the ginger, cinnamon, baking soda and salt and process until combined.
- Add the eggs, melted coconut oil and water and whizz until well combined.
- Pour the batter into the lined round cake pan and place in the oven. Bake for 20-25 minutes or until the bun springs back when you press on it. Top with sliced almonds, if wished, and serve warm or cold with a drizzle of honey or ginger cashew cream, see recipe below.
Cashew cream
- Soak 1 cup raw cashews for 3 hours then drain and place in a blender or food processor. Process until they are very finely chopped.
- Add coconut milk, maple syrup, ground ginger, ground cinnamon, vanilla extract and a pinch of sea salt and blitz until you get the desired creamy consistency.