Spiced Chocolate Chai Tea Cakes

• 100 milliliters hot water and one assam teabag
• 100 milliliters coconut milk
• 2 tablespoons flaxseed
• 1/4 cup brown rice flour
• 1/4 cup quinoa flour
• 1/4 cup cocoa flour
• 1/4 cup almond meal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup jaggery
• 1/3 cup oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 pinch black pepper
• 1 dash cloves
• 1 dash cinnamon
• 1/16 teaspoon ginger

1. Preheat the oven to 180 u0b0C/350 u0b0F
2. Boil the kettle and place 1/2 a cup/100ml of hot water in a small bowl with one assam tea bag.
3. In another bowl whisk coconut milk and flaxseed together then leave to sit.
4. Sift together brown rice flour,quinoa flour, baking powder, baking soda, salt, spices and cocoa powder. Add the almond meal once the other ingredients have been sifted then whisk together.
5. Pulse the jaggery into a powder like form, using a dry blender, grinder or food processor
6. Whisk the powdered jaggery, oil, vanilla and the brewed tea (after removing the tea bag!) into the coconut milk and flaxseed.
7. Carefully add the wet ingredients to the dry.
8. Mix all ingredients together well.
9. Divide the mixture evenly between the cupcake cases.
10. Bake for 20 - 25 minutes or until risen and slightly firm to the touch. (Remember these cakes should have a tender, sticky texture).
11. Place on a cooling rack to cool.

milliliters, coconut milk, flaxseed, brown rice flour, quinoa flour, cocoa flour, almond meal, baking powder, baking soda, jaggery, oil, vanilla, salt, black pepper, cloves, cinnamon, ginger

Taken from food52.com/recipes/20839-spiced-chocolate-chai-tea-cakes (may not work)