Masala chai, a blend of tea, aromatic spices, and milk, comes from Indian Ayurvedic traditions 5000 to 9000 years old. Chai tea makes a perfect sweet warming beverage that has taken the world by storm. Frankly, however, this spice mix is better served for baking than for tea.
The other day, I bought a bottle of organic chai spice powder from a local vendor, and my immediate thoughts turned to cakes, cookies, and bars. It didn’t take long for me to develop this recipe for chai spice bars.
This recipe is all about balance. The warming aromatic spices, the kick of the black pepper, and the mild malty carob powder create a truly addictive treat.
INGREDIENTS
- 8 ounces gluten-free baking flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- 1 tablespoon chai spice powder
- 1 tablespoon carob powder
- ⅛ teaspoon ground black pepper (if not in spice mix)
- 7 tablespoons unsalted butter (or vegan butter), melted and cooled
- 7 ounces (1 cup) granulated sugar
- 3½ ounces (½ cup packed) light brown sugar
- 2 large eggs
- 2 tablespoons milk
- 4 teaspoons vanilla extract
INSTRUCTIONS
- Preheat oven to 350°F with oven rack in middle position. Line a 9 x 12 inch baking dish with aluminum foil and spray with cooking spray or a light layer of vegetable oil.
- Whisk flour blend, salt, baking powder, xanthan gum, chai spice powder, and carob powder in large mixing bowl. In separate bowl, whisk together butter, granulated sugar, brown sugar, eggs, milk, and vanilla. Add wet ingredients to dry ingredients and mix with electric beater or whisk just until the batter is smooth without lumps. Pour into baking pan.
- Bake until deep golden brown and toothpick inserted in center comes out clean, 25-30 minutes, rotating pan halfway through baking.
- Let bars cool completely in pan for about an hour. Remove foil from pan and cut into 24 bars. Store in airtight container.
Serves 24.
Wolfsong Diner 
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