Triple Goddess Tea Gingerbread

Triple Goddess Tea Gingerbread

What We Need

Tea Infusion:

  • 1 cup Triple Goddess Tea, brewed strong (2 pyramid sachets steeped in 1 cup hot water for a minimum of 15 minutes, cooled) (anti-inflammatory)

Dry Ingredients:

  • 2 cups unbleached baking flour (fiber-rich)
  • 2 tsp ground ginger (digestion aid)
  • 1 tsp fresh grated cinnamon (anti-inflammatory)
  • 1/2 tsp fresh grated nutmeg (immune-boosting)
  • 1/2 tsp ground cloves (antioxidant-rich)
  • 1 1/2 tsp baking powder (light, fluffy texture)
  • 1/2 tsp Celtic sea salt or pink Himalayan salt (rich in trace minerals like magnesium, calcium, and potassium)

Wet Ingredients:

  • 1/2 cup coconut butter, melted (skin-nourishing fats)
  • 1/2 cup molasses (iron-rich)
  • 1/2 cup coconut sugar (natural sweetener)
  • 1 tbsp NRG egg replacer reconstituted with 2 tbsp water (egg-free binding; or use 1 large egg)
  • 1/2 cup Triple Goddess Tea infusion (anti-inflammatory)
  • 1/4 cup plant-based milk (calcium-rich)
  • 1 tsp vanilla extract (aromatic and soothing)

Let’s Do It

Preheat Oven

  • Heat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.

Brew Tea

  • Brew 2 pyramid sachets of Sunyatta Supreme Tea: Triple Goddess Deluxe in 1 cup of hot water. Let steep for 10 minutes or more for a strong flavor, then cool.
  • Prepare Egg Replacer (if using). In a small bowl, mix 1 tablespoon of NRG egg replacer with 2 tablespoons of water. Whisk until smooth and frothy and let it sit for 3 minute to thicken.

Mix Dry Ingredients

  • In a large bowl, whisk together the unbleached baking flour, ground ginger, fresh grated cinnamon, fresh grated nutmeg, ground cloves, baking powder, and Celtic sea salt or pink Himalayan salt.
  • Prepare Wet Ingredients
  • In a separate bowl, whisk together the molasses, coconut sugar, melted coconut butter, prepared egg replacer (or 1 large egg), tea infusion (1/2 cup), plant-based milk, and vanilla.
  • Combine & Pour
  • Gradually stir the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the loaf light and fluffy. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake & Cool

  • Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Store in an airtight container

Pair It Perfectly!

My Last Good Nerve Latte w/ Oat Milk

What We Need

  • 1 cup oat milk (calcium-rich)
  • 1 pyramid sachet Sunyatta Supreme Tea: My Last Good Nerve Tea (anxiety/stress)
  • 1 tsp agave syrup (natural sweetener)
  • Freshly grated nutmeg (warming and aromatic)
  • 1/4 tsp cinnamon (anti-inflammatory) (optional)

Let’s Do It

  • Heat oat milk in a small saucepan until warm (not boiling).
  • Add 1 My Last Good Nerve Tea pyramid sachet to the warm oat milk and steep for 5 minutes (and keep that sachet in for all the flavor and magic).
  • Stir in agave syrup and sprinkle with cinnamon and fresh grated nutmeg.
  • Froth with a frother or whisk until creamy.
  • This loaf is perfect for both egg-free baking and traditional baking with eggs—your choice! Packed with anti-inflammatory goodness and bold, spiced flavor, it’s guaranteed to delight. 😉✨🧙🏽‍♀️
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