My boyfriend bought me this book where some professional cook from Quebec are cooking great meals and deserts with the famous Kusmi teas. I am for myself a HUGE fan of all sort of tea (drinking tea is my almost my only way to drink water in a day) in general and I find the Kusmi tea incredible so I absolutely wanted to created my own Kusmi recipe 🙂 I hope you enjoy this quick and easy bread!
– INGREDIENTS –
2 cups of flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt
3 tablespoons of coconuts oil
1/2 cup of cane sugar
1/4 cup of brown sugar
1/4 cup of maple syrup
1 teaspoon of cardamon
1/3 cup of coarsely chopped macadamia nuts
1 cup of warm rice milk
3 Anastasia tea pouches
1- Grease and flour 3 cavities of your mini loaf pan. I’m using the Fat Dadios Anodized Aluminium mini loaf pan. Since my pan is anodized, I had to pre-heat my oven at 325 because the heat will be distribute more evenly and it will get hotter in the oven than regular type of pans. If you are using a regular non stick or glass pan, pre-heat at 350.
2- Mix together the first 4 ingredients together and reserve. In another mixing bowl, whisk the coconut oil with sugar, brown sugar, maple syrup and egg before adding the cardamon and the nuts. Add the flour mixture and reserve.
3- Start warming the milk on the stove and open the tea pouches (crushed the tea before adding it to the milk). Let it infuse for a couple of minutes (5-6) at low temperature before adding it to the other mixture.
4- Pour everything in the 3 cavities and put in the over for 1 hour. Then remove from the oven and wait 15 minutes before transferring your breads on a cooling rack for the final cooling time.