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.

How To Make Your Own Vegan ‘Meat’

How To Make Your Own Vegan MeatThis ‘meat’ is a lot healthier than any animal flesh in the world! It’s yummy and healthy and you can use it in so many ways!

For example: in sandwiches, as a dumpling filling, to enrich your salads, in burritos, tortillas and many more…

What you need:

  • 4 cups canned or cooked black beans
  • 3 spoons olive oil
  • 2 peeled and diced onions
  • 4 garlic cloves, minced
  • 2 tbs cumin seeds, toasted and ground
  • 2 tbs apple cider vinegar
  • salt to taste
  • Optional: 1 tbs (or more – it’s up to your taste buds!) cayenne pepper (if you like it spicy!)

What to do:

  1. Saute the onions for about 5 minutes, until soft.
  2. Add all the other ingredients BUT the black beans. Simmer for 5 minutes.
  3. Puree the black beans in food processor until smooth and add to the mixture.
  4. Stir until all is blended and warm.

Now you have a delicious vegan ‘meat’ – you may eat it as is, but it will be much better to add it to many other dishes in different variations.




KUBE recipe (Vegan Dumplings)

Vegan DumplingsKube is a famous Iraqi dish that I got to know when I turned 20. It’s actually a rounder kind of dumplings, and the original version is filled with meat. The Iraqi people put the Kube balls in a soup, and every week (usually on Fridays), they serve the Kube in different kind of soup. There is green Kube (“Hamusta”), which is made with green leafs and lemon (very sour but delicious). There is a purple Kube, which is a soup that is based on cooked beets, and there is the most popular kind – the red Kube, which is based on Tomatoes and somehow reminds me an Italian dish.

There is also a yellow version with curry, and the fried version where they simply fry the balls, with no soup.

As a vegan, I kind of gave up Kube, until I found what they call “vegan grounded meat” which is pretty much vegetable protein processed to look like grounded meat, and taste good. They even add to it Iron, B12 and other goodies that you can usually find in beef, only that on the vegan version it comes with no toxic, hormones, antibiotics and suffering energy of course, so it works for me!

This is the recipe for both Kube and the red (tomatoes) soup:
Kube with soup (about 40 Kube balls and a soup pot to fit)
The Kube Balls stuffing:

  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 2 tomatoes, chopped
  • 1 tbs tomato paste
  • 1 beef free crumbles (vegan!!)
  • Pink Himalayan salt to taste
  • 1 spoon of expeller-pressed oil extracted from seeds or nuts
  • 1/2 cup of alkaline water

How to make:
Fry the onion until golden brown. Add the garlic for another 2-3 minutes, then add the tomatoes with salt and pepper and let it cook for about 5 minutes. Add water and then the meat. Stir for about 5 minutes.

Take off the heat and set aside to cool.

The dough

  • 1 cup of water
  • 1 tbs Pink Himalayan salt
  • 1 pack semolina

How to make:
Mix all the ingredients in a large bowl. You may need a bit more water, until you feel a soft dough that you can work with. Leave the dough to rest for about 30 minutes.When the dough is ready and the stuffing is totally cool, simply create small nice and round little balls of dough and fill them up with a little bit of stuffing. After done, arrange all the balls nicely on a tray and put in the freezer for a minimum an hour. You may as well freeze them for a longer time, even couple of months if you like, for a later use.

The soup

  • 1 onion, chopped
  • 5 garlic cloves, chopped
  • 5 ripe tomatoes mixed well in blender (no ripe – no good!)
  • 1 tomato paste – whatever left after using for the Kube
  • Pink Himalayan salt to taste
  • alkaline water
  • 1-2 spoons expeller-pressed oil extracted from seeds or nuts

How to make:

  1. Fry the onion first until golden and soft. Add the garlic for another 5 minutes and then add the tomatoes. After another 5 minutes add the water with salt and pepper. Taste to make sure it’s ok.
  2. When the soup is boiling, simply throw inside the frozen Kube balls!
  3. Cook to boil and then on a low heat for about an hour or until Kube is ready.
  4. Serve hot. Most people start with 2-3 balls in their bowl, but soon you will see them around the pot, taking some more… it’s normal


Neeva KedemAbout Neeva Kedem: Couple of years ago my life took a nice turn when I became vegan. It happened after my 40th birthday; I kind of realized that my health and energy are not as they used to be, and that change is needed. After reading lots of researches and studies, I understood that eating healthier food that is based on plants and natural ingredients will be the best for me, and so I did. It didn’t happen overnight; first, I gave up red meat. Then chicken, which was very hard for me. And only about a year later – cheese and eggs. Today I can say that being vegan improved my health and energy levels, and that I love being vegan!

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