This chia and chai breakfast bread is a seductively spiced, no-knead, easy to make bread recipe that’s the perfect quick breakfast on a crisp fall morning!
Preheat oven to 375 degrees (F) and line a bread pan with parchment paper, leaving some hanging over the sides for easy removal. Set aside.
In a large bowl, whisk together chia seeds, ½ cup brewed chai tea and milk then set aside for 10 minutes to allow the chia seeds to gel.
In the meantime, whisk together flours, cinnamon, cardamom, allspice, ginger, baking powder, baking soda and salt until all ingredients are evenly distributed.
Stir the coconut oil, applesauce, vanilla, and sugar into the chia seed mixture until well combined.
Add the dry ingredients into the wet and gently fold or stir until just combined and there is no flour left.
Pour the batter into the prepared bread pan and bake on the middle rack for 1 hour or until golden brown and cooked through.
Allow the breakfast bread to cool in the pan for 10 minutes then gently lift out of the pan and transfer to a cooling rack and allow to cool completely to the touch.
Stir together the glaze ingredients until well combined then drizzle over the bread.