Chai Spiced Coconut Sugar Traybake

(V) (DF) (GF) (VEG)

Servings: 12

Prep time: 15 mins

Cook time: 40 mins

Packed with triple dose of ginger and quality chai spices it’ll provide stickiness and warmth to your afternoon tea. Easy to put together, the Coconut Blossom sugar is the sugar of choice as adds depths of rich toffee tones. Best served best with a hot cuppa.

• 300ml coconut milk (not low-fat)
• 100ml vegetable oil, plus a little for greasing
• 4 large eggs (lightly beaten)
• 2 tsp vanilla extract
• 280g Organic Coconut Blossom Sugar
• 2 tsp ground ginger
• 3 tsp traditional chai spice (try Chai By Mira)
• ¼ tsp bicarbonate of soda
• ½ tsp salt

• 4 tbsp stem ginger syrup
• 2 balls stem ginger (finely chopped)

1. Preheat the oven to 180˚
2. Grease a 20 x 30cm baking tin with a little oil, and line the base and sides with baking parchment.
3. Measure the coconut milk and oil into a jug. Crack in the eggs, add the vanilla and whisk with a fork to combine.
4. In a large bowl, mix the sugar, flour, spices and salt. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times so they come to the surface. Pour in the wet ingredients and use a large whisk to mix to a smooth batter. Pour into the tin, scraping down the sides of the bowl with a spatula.
5. Bake on the middle shelf of the oven for 25 mins or until a skewer inserted into the middle comes out clean. If there is any wet mixture clinging to it, bake for a further 5 mins, then check again.
6. Once out the oven, drizzle over the stem ginger syrup and scatter the pre-cut stem ginger.
7. Leave to cool for 15 mins in the tin, then transfer to a wire rack.
8. Slice and enjoy with a warm beverage!

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Featuring BONRAW Organic Coconut Blossom Sugar