Raspberry-Rooibos Tea Bread - flour

Method

• Preheat the oven to 375 degrees F. Lightly grease an 8-by-4-by-4-inch loaf pan and dust with teff flour.
• In a medium bowl.
• combine the teff flour, tapioca flour, baking soda, and salt.
• In a separate large bowl (or the bowl of a stand mixer), combine the tea, coconut oil, cane juice, and vanilla extract.
• Add the dry ingredients and mix well by hand with a whisk or with the mixer, breaking up any lumps of flour.
• Once a smooth batter is achieved.
• Fold in the raspberries.
• Pour the batter into the prepared loaf pan.
• Bake for 1 hour and 10 minutes.
• until golden and slightly firm to the touch, and a toothpick inserted into the center comes out clean.