Ginger tea bun

Tam West

With winter just around the corner there is nothing better than eating a freshly baked tea bun in front of the fire with a cuppa. This gorgeous ginger one is full of wonderful flavours your entire family will love. The recipe is gluten, dairy and refined sugar-free making a healthier choice, plus it is super-easy to whip together.

Ginger tea bun

1 cup	Pitted dates, dried
½ cup	Coconut flour
2 tsp	Ground ginger (Main)
1 tsp	Ground cinnamon
1 tsp	Baking soda
1 pinch	Salt
5	Eggs
2 Tbsp	Coconut oil, melted
½ cup	Water
¼ cup	Sliced almonds, optional garnish

Cashew cream

1 cup	Raw cashew nuts
½ cup	Coconut milk
2 Tbsp	Maple syrup
1 tsp	Ground ginger
½ tsp	Ground cinnamon
½ tsp	Vanilla extract
1 pinch	Sea salt

Directions

Ginger tea bun

1. Heat the oven to 180C and line a small round cake pan with baking paper.
2. In a food processor, process the dates and coconut flour until the dates are finely ground down.
3. Add the ginger, cinnamon, baking soda and salt and process until combined.
4. Add the eggs, melted coconut oil and water and whizz until well combined.
5. Pour the batter into the lined round cake pan and place in the oven. Bake for 20-25 minutes or until the bun springs back when you press on it. Top with sliced almonds, if wished, and serve warm or cold with a drizzle of honey or ginger cashew cream, see recipe below.

Cashew cream

1. Soak 1 cup raw cashews for 3 hours then drain and place in a blender or food processor. Process until they are very finely chopped.
2. Add coconut milk, maple syrup, ground ginger, ground cinnamon, vanilla extract and a pinch of sea salt and blitz until you get the desired creamy consistency.