Chai French Toast + Cashew Spread

I LOVE CHAI and there are is so much goodness you can get from it. It is usually consumed as a tea but I thought that it would be a great idea to turn it into something that you can eat on a piece of toast. The spice concoction of chai has been around for centuries and drank & eaten by so many cultures.

Here is what the magic spice mix can do for you:

1. Antioxidant benefits
2. Anti-inflammatory properties
3. Digestive aid: due to the ginger, black pepper, and cinnamon.
4. Strengthens the immune system

Here is some history for you:
The folklore surrounding Chai dates back to between 5000 and 9000 years ago to an ancient royal court – either India or Siam. It was said that the reigning king created the recipe as a healing Ayurvedic beverage. Throughout the earlier years Chai was prepared via a diverse range of methods and contained an equally diverse array of spices. Between regions the recipes varied and it was served hot and cold as a remedy for minor ailments, but didn’t contain black tea until the 1930’s.

Ingredients you’ll need
6 slices of bread (we use a day-old sourdough, it’s tough and ready!)
¼ teaspoon turmeric
¼ teaspoon ground clove
¼ teaspoon ground cardamom
¼ teaspoon cinnamon
½ teaspoon chia seeds (or ground flax)
pinch of sea salt
7 tablespoons milk of your choice
coconut oil, or vegetable oil
1 handful cashews

For the chai toast –

Add all spices, seeds, salt and milk to the bowl, mix with a fork and pop in the fridge for about 10-15 minutes. Go and have a shower, or something.

Pop some oil into the pan over a fairly high heat, and get the mix from the fridge. dip the bread into the mixture briefly, and add to the pan.

I’d recommend doing two pieces of bread at a time, and dipping them right before you put them in, rather than a while before; they will just become too soggy and may fall apart.

Fry until brown on each side, then keep them hot in the oven (on a low heat)
dunk, dip, fry, repeat.

Dust some cinnamon on top, and add fruit of choice – we went for apples, as you can see.

For the cashew spread –

Simply soak a handful of cashews for about 4-5 hours and then blend them up until smooth, with a small squirt of agave or maple syrup, as well as a tiny splash of water. Simples!


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