Spicy Chai Banana Carrot Quick Bread

My day started off to the sight of a bunch of ripe bananas, spotted with brown. “Brilliant,” I thought. “I can make banana bread.” I finally decided on chai banana bread, perfect for spicy autumn. Little did I know that when I came back to bake later, the bananas had slowly been eaten by my thieving family. Being the impatient person I am, I hurtled straight into the recipe anyway and – guess what – found I did not have enough bananas! I didn’t want to add more oil, and considering that it was autumn and the bread was spicy, I decided the best thing to do was sub in grated carrot and it turned out delicious.



  • 230 grams of spelt flour
  • 1 teaspoon bicarbonate soda
  • 3/4 of a teaspoon baking powder
  • 3/4 of a teaspoon salt
  • 2 teaspoons of  cinnamon
  • 1/2 a teaspoon of cardamom
  • 1/2 a teaspoon of ginger
  • 1/2 a teaspoon of cloves
  •  1 tablespoon of molasses
  • 3 tablespoons of milk of  your choosing
  • 1 teaspoon of vanilla extract
  • 3 1/2 tablespoons of  melted coconut oil
  • 1 1/2 of a tablespoon of apple cider vinegar
  • 40 grams of maple syrup
  • 40 grams of black-strap molasses
  • 300 grams of mashed bananas
  • 200 grams of grated carrots

(Preheat oven to 180 degrees Celsius. Grease a loaf tin)


  1. Mix the dry ingredients in one bowl well, making sure that the spices are incorporated evenly in the flour.
  2. In another bowl, mix all the wet ingredients together.
  3. Next, pour the wet ingredients into the dry and stir until they are just combined.
  4. Pour the mixture into the loaf tin and bake for 30 minutes.
  5. Wait until mostly cool and then slice.

Spicy Molasses Biscuits

If you fancy spicy biscuits who’s flavours resound with the richness of molasses and the warmth of Christmas, then these are your cup of tea.


  • 3 tablespoons molasses
  • 1 tablespoon brown sugar or raw sugar
  • ¼ cup blackstrap molasses
  • 1 tablespoon maple syrup
  •  125 grams spelt
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 85 grams unsalted butter
  • ¾ teaspoon cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground pepper
  • 1 egg yolk
  • ½ teaspoon vanilla extract


  1. Put an oven rack in the middle position and  preheat the oven to 190 degrees Celsius. Line a baking sheet with wax paper.
  2. Whisk the flour, baking soda and salt in a bowl.
  3. Melt the butter over medium heat in a small saucepan. Stir in the cinnamon, ginger, cloves, allspice and pepper. Cook for about 1-2 minutes until it starts to smell of spices.
  4. Put the butter mixture into a glass bowl and let it cool a bit.
  5. Whisk the 3 tablespoons of molasses, the maple syrup, egg yolk, vanilla and the blackstrap molasses into the melted butter mixture.
  6. Stir in the flour mixture until they are combined.
  7. Scoop out one tablespoon of dough and shape into a bowl. Be warned, it will be sticky and will expand and grow in the oven.
  8. Sprinkle the 1 tablespoon of sugar on each biscuit.
  9. Bake the biscuits for about 9-15 minutes, carefully watching for burning. The centres will still be slightly soft but the edges should be set.
  10. Leave the biscuits to cool for about 10 minutes, then put on a wire rack.