Perfect Sweet Treat – Healthy Chai Spiced Quick Bread

chai-spiced-quick-breadA spiced tea favorite transformed into a soft, frosted, date-sweet slice–this healthy Chai Spiced Quick Bread is the perfect cozy sweet treat! Vegan, gluten-free, oil-free!

Yields 6-8 slices

10 minutes Prep Time

35 minutes Cook/Chill Time

45 minutes Total Time


  • 12 pitted medjool dates
  • 1 cup prepared chai tea
  • 1 1/4 cup oat flour
  • ¼ cup tapioca starch
  • 1/4 cup nondairy milk
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cardamom
  • 1/4 tsp cloves

Optional: Low-Fat Vegan Vanilla Frosting and chopped pecans for topping


  1. Preheat the oven to 350F.
  2. Pour the chai tea over the dates and soak for 10 minutes. Blend the chai tea, dates, lemon juice, and vanilla on high until smooth.
  3. In a large mixing bowl combine the dry ingredients and mix briefly.
  4. Add the date mixture. Stir to combine.
  5. Lightly oil or line a loaf pan and pour in your batter, smoothing out the top.
  6. Bake for 35 minutes at 350F.
  7. Cool completely before frosting and slicing. Keep in the fridge. It is best fresh and will dry out over time.


This bread is not very sweet. If you want a sweeter loaf, you can add 1/4 cup maple syrup and an extra 1/4 cup oat flour to make up for the extra moisture.

natalie-of-feasting-on-fruitAbout Natalie, founder of Feasting on Fruit: I am the writer, photographer, and imagination behind Feasting on Fruit. Seven years a vegetarian, five years a vegan, and barely one year a blogger, but learning and loving it! I am constantly overflowing with creative ideas for fruity vegan food, often more than I have time to make. Sharing the health and happiness of tasty recipes brings a smile to my lips and a purpose to my kitchen.

High Protein Carrot Cake Ball Recipe For Cancer Diet

Carrot Cake Ball Recipe That is Sugar Free and VeganBy Breast Cancer Yoga Staff.

This recipe is very flexible. Use the nuts and seed you have on hand. Add less dates and oil/milk for a crumblier treat. Add more dates and oil/milk for a sweeter gooier snack. Always use organic ingredients when possible. Oil free cancer diets omit coconut oil and use coconut milk.

This recipe includes carrots which contain carotenoid antioxidants, these compounds help protect against oxidative DNA damage, a key event in the cancer process. This recipe also includes nuts which contain many helpful nutrients and healthy omega-3 fatty acids, which help your body fight inflammation. Nuts contain the antioxidants quercetin and campferol that may suppress the growth of cancers.


  • 3/4 cup almonds
  • 5-6 dates, pitted
  • 1/3 unsweetened shredded coconut
  • 2 Carrots, shredded
  • 1/2 Tbsp Cinnamon
  • 1/4 tsp Cloves
  • 1 Scoop Vanilla Vegan Protein
  • 2-4 Tbsp coconut milk or coconut oil, melted


  1. Put almonds in food processor. Blend until a fine flour. Remove.
  2. Put dates and coconut in food processor and blend until a smooth paste in formed.
  3. Return nuts, add carrots, spices and vegan protein, and mix well.
  4. Add coconut milk or oil and blend until desired consistency is reached.
  5. Form into balls.
  6. Store in refrigerator.

Recipe Source: Adapted From ICookFree
Photo Source:

Dawn Breast CancerAbout Dawn Bradford Lange:  Co-founder of Breast Cancer Yoga. Dawn is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at if you have questions.

Tropical Icebox Pie – Dairy & Sugar Free Recipe

Tropical Icebox Pie-Dairy & Sugar Free Recipe

This tropical icebox pie recipe is downright delicious and look as good as it taste. It’s like a pie plate full of the creamiest lemon lime ice cream of all time. Somehow it manages to be rich and indulgent but not weigh you down after you eat it. This icebox pie recipe requires no cooking. Simply refrigerate or freeze the pies when they are completed. That will leave you time to chill out and have fun.


For the Crust:

3/4 cup whole, raw almonds
1 cup unsweetened, finely flaked coconut
6-20 pitted dates

For the Filling:
  • 6 perfectly ripe avocados
  • The juice and zest of 4 lemons, or more
  • the juice and zest of 2 limes
  • 1 cup extra virgin coconut oil, heated just to the melting point: 76°F.
  • 3/4 to 1 1/2 cups honey, or more to taste (Use agave instead to make this pie vegan.)
  • 3/4 teaspoon vanilla extract
  • 1 pinch of salt
Optional Garnish:
  • Thinly sliced limes
  • lime zest


To Make the Crust:

Add the almonds and coconut flakes to the work bowl of a food processor fitted with a metal blade. Process until it is the texture of fine fresh bread crumbs. Add 6 pitted dates to the work bowl and process until the dates are completely ground into the nuts and coconut. Open the food processor and pull out about a tablespoon of the mixture. Press it firmly together in your hands. If it clumps, it’s ready. If it falls apart and doesn’t hold together, return it to the food processor and add dates, 1 at a time, processing and testing after each addition, until it clumps well. Turn the mixture into a deep dish pie plate and press it firmly and evenly on the bottom and up the sides of the pie plate. Put the pie plate in the refrigerator while working on the filling.

To Make the Filling:

Wipe or rinse the food processor work bowl and blade clean. Halve and pit all of the avocados. Use a spoon to scoop the flesh from the shells into the work bowl of the food processor fitted with a metal blade. Immediately add the lemon and lime juice and zest, coconut oil, 3/4 cup of the honey, vanilla extract and salt. Fit the lid in place and process until smooth. Taste the mixture. If it needs additional sweetness or acidity, adjust it with more honey and/or lemon juice. Remember that things taste less sweet when they’re frozen so you might want the mixture slightly sweeter than you think you’d like it. Scrape the filling into the prepared pie crust and smooth or mound it as you’d like. Put it directly into the freezer until the surface is firm (about 2 hours), then cover with plastic wrap directly on the surface of the pie.

To Serve the Pie:

If you wish, you can garnish the pie with thin slices of lime and a scattering of lime zest. Slice the pie into wedges of desired size and serve while still frozen like an ice cream pie.

Some preparation notes:

  • There are a lot of ranges in this recipe instead of specifics. For instance, the recipe specifies six to twenty pitted dates. I know, it sounds crazy, but there’s a reason. Dates vary widely in size and moisture content. If you have adorable, tiny, pitted dates, you’re going to need more. If you have massive, luscious pitted dates, you’ll need fewer. In the places where I’ve given you ranges, start with the lower amounts and work your way up, tasting as you go. Because all of the ingredients used in this recipe are safe to eat raw, there’s no danger in doing that!
  • These can easily be made into individually sized pies. Use small single-serving pie shells to press your crust into and divide the filling between them. Voila! Mini icebox pies!
  • If you favour lime over lemon, replace all of the lemons called for with limes. Likewise, if you prefer all lemon to lime, sub in lemons for the limes.
  • The pie in my pictures is almost vegan… ALMOST, but not quite. It does contain honey, so if you’re looking to adapt this, you’ll want to nix the honey in favor of agave syrup. I personally prefer the honey, but it’s an easy substitute to flip this recipe all the way into the vegan camp.
  • There’s no doubt this pie is expensive with six whole avocados in it. If you’d like to make it more affordable, halve the amount of filling and make it in a standard pie plate instead of a deep dish one.
  • Don’t be tempted to substitute some other oil for the extra virgin coconut oil. Part of the alchemy that makes this pie filling so ever loving creamy is the viscosity and melting properties of this particular oil. It is creamy and solid at anything under 75°F. You can’t get that PLUS the mild flavor it delivers from any other oil.

Source: Joy’s Prize Winning Secretes


Dawn Breast CancerAbout Dawn Bradford Lange:  Co-founder of Breast Cancer Yoga. Dawn is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at if you have questions.


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