Aip Dehydrated Coconut Milk Chai Food

CREAMY COCONUT MILK CHAI

Steps:

• Place the tea bag and cloves in a mug and add the boiling water. Let steep for 10 minutes.
• Meanwhile, place the coconut milk, cinnamon, maple syrup, ginger, vanilla, and sea salt in a blender and blend to combine, about 30 seconds. Transfer to a saucepan and heat gently while stirring with a whisk.
• When the tea is finished brewing, discard the tea bag and strain the cloves. Add the liquid to the coconut milk mixture. Stir and heat thoroughly until the desired temperature is reached.
• Enjoy warm!

AIP DEHYDRATED COCONUT MILK CHAI

Steps:

• Give the bag a good shake or stir to make sure the ingredients are well-blended. Smash up any clumps.
• Place mix in cup. If you've prepped more than one serving: per serving, measure out ½ cup plus 1 slightly heaping TBS of mix into each cup.
• Boil 1 cup water for each serving.
• Add water to mix, and stir well. If you have a fork or a whisk, use it to whip the chai up into frothy goodness.

COCONUT CHAI TRAYBAKE

Steps:

• Grease a 20 x 30cm baking tin with a little oil, and line the base and sides with baking parchment. Heat oven to 180C/160C fan/gas 4. Measure the coconut milk and oil into a jug. Crack in the eggs, add the vanilla and whisk with a fork to combine.
• In a large bowl, mix the sugar, flour, coconut, spices and a pinch of 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 every drop of the mixture out of the bowl with a spatula.
• 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. Leave to cool for 15 mins in the tin, then transfer to a wire rack and drizzle over the ginger syrup.
• To make the icing, mix the coconut milk with the icing sugar until smooth. Drizzle the icing over the cake in squiggles, then scatter with the chopped ginger, pistachios and coconut flakes, if using. Eat warm or cold. Will keep for 3 days in an airtight container.