Tea isn’t just for drinking.
I realize today is Thanksgiving, but it’s also a monumental day for my career. 8 years ago, I started working at a spa here in Louisville, Ky and I’m still going strong. EIGHT YEARS! I’ve never had a consistent job that long; maybe I’m getting older or just doing something I love (besides being in the kitchen). Speaking of my work place, I am fortunate to work for a company that is affiliated with all things Aveda. I love everything about it. The hair care, massage oils, aromas, skin care, and the list goes on and on.
But there’s one product that I love and we brew it fresh everyday. It’s the Aveda Comforting Tea. Have you had it? It’s safe to say you either love it or hate it. For me though, I dig it. I’m not sure why because it’s naturally sweetened with licorice root, and licorice is on my very small list of “things that make me go YUCK”.
When I was approached to be a part of the social media team for Joseph’s (specifically focusing on wellness, spa, and diet/lifestyle), I knew I wanted to transform the tea into something delicious. It was the perfect time to blend my day job with my love in the kitchen. This is where the Tea Cake Bars were born.
If you’re unable to find the Aveda Comforting Tea, any tea would work great in this recipe. I’ve made Tea Milk with gingerbread tea and used that in oatmeal, chia pudding, etc. It’s so easy, too. Just steep the tea in milk rather than water and ta-da! Tea Milk! It’s such a great way to add flavor without adding calories. Plus, imagine all the flavor possibilities!
Aveda Tea Cake Bars
Author: My Skinny Sweet Tooth
Yields: 16 bars
Serving Size: 1 bar
Smart Points per Serving: 6sp
Macros per Serving: 126 calories
2g Fat, 23g Carbs, 1g Protein
• ½ cup brown sugar
• ½ cup sugar
• ¼ cup unsalted butter, softened
• ½ cup unsweetened applesauce
• 1 egg
• 1½ tsp vanilla extract
• pinch of sea salt
• 1 cup all purpose flour
• 2 tbsp Aveda Comforting Tea, finely ground*
• ½ cup powdered sugar
• 1½ tbsp Aveda Comforting Tea Milk**
*Use a high powered blender or food processor and pulse until tea is a fine powder
• 1 cup of milk of choice (I used unsweetened vanilla cashew)
• 2 tbsp Aveda Comforting Tea
• Heat the milk on the stove until hot (but not boiling).
• Add tea and remove from the heat.
• Steep for 5 minutes.
• Strain using a nut milk bag to cheese cloth.
• Set aside to cool.
• Preheat oven to 350F and line an 8×8 baking dish with parchment paper for easy removal.
• In a bowl, cream together the brown and white sugars and butter, about 1-2 minutes.
• Add applesauce, egg, and vanilla. Beat until just combined.
• In a bowl, sift together the flour, finely ground Aveda Tea, and salt.
• Add flour mixture to the wet ingredients and stir just until everything is incorporated, careful not to over mix.
• Pour batter into the prepared baking dish and bake for 35-40 minutes or until center is done.
• Allow to cool.
• Once cool, cut the cake into 16 bars.
• Make the glaze by stirring together powdered sugar and Aveda Comforting Tea Milk.
• Drizzle glaze over each bar and allow to set.