Serves: Loaf pan 4˝ x 9 ½˝, slice into 6-8 rectangles
½ cup Maskal Teff® ivory flour
¼ cup almond flour
⅓ cup gluten-free baking flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cardamom
Pinch of salt
1 ripe banana
½ teaspoon vanilla extract
¾ cup coconut milk (or other plant milk)
2 teaspoons apple cider vinegar
¼ cup maple syrup
¼ butter or coconut oil, melted
2 plums, cut into 12 slices each
6 blackberries (or berry of choice)
1 tablespoon slivered almonds
Preheat the oven to 350°F. Line a loaf pan with parchment paper.
Whisk all the dry ingredients together in a medium bowl. Set aside.
In another medium bowl, mash the banana, and then add the egg, vanilla, milk, apple cider vinegar, and maple syrup. Whisk well.
Add the melted butter or oil and whisk to combine.
Fold the wet ingredients into the dry ingredients, just until combined. Pour into prepared loaf pan. Top with plum slices and blackberries. Sprinkle with slivered almonds.
Bake 45-50 minutes, until golden and cooked through.
Cool in the pan for 10 minutes and then remove and cool on a rack. Slice into 6-8 rectangles or triangles.
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.