Spicy chai-coconut cake with pistachios.

Baking with tea is not only a flavourful alternative, but cheaper than milking almonds, and hip enough to get this reblogged by folks wearing cool glasses from Zenni Optical. 

Ingredients I
1 cup whole wheat pastry flour
1/2 cup white flour
3/4 cup coconut sugar
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/8 cup quick oats

Ingredients II
I cup strong brewed chai tea, cooled
1/3 cup unsweetened apple butter
3 tsp white vinegar
Almond extract
Vanilla extract

Ingredients III
2/3 cup pistachios, chopped
1/3 cup slivered almonds, chopped
1/2 cup unsweetened flaked coconut
2 tsp freshly grated ginger

Preheat oven to 350F. Grease up your 8x8" baking pan.

In a large mixing bowl, sift together all of Ingredients I. In a separate bowl, stir together Ingredients II and add into your dry mix bowl. Fold in Ingredients III. If desired, shove a few tablespoons of coconut and/or nuts on top of the batter.

Bake for 25 minutes, rotating in between, or until a toothpick comes clean out the centre.