A slice of this mouthwatering bread topped with a dollop of yogurt makes for a well-rounded and satisfying breakfast. Earthy and delicate teff flour gives it a light texture akin to a coffee cake.
- Yield: 1 (8-inch) coffee cake
- 1 cup teff flour
- 1 cup light spelt flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup extra-virgin olive oil
- ⅓ cup coconut palm sugar
- ⅓ cup maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 1 large egg
- ⅔ cup buttermilk
- ½ cup fresh blackberries
- ½ cup fresh raspberries
- ½ cup slivered almonds
How to Make It
- Position a rack in the center of the oven. Preheat the oven to 350 degrees F and grease and flour an 8-inch square pan.
- In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the oil, coconut palm sugar, maple syrup, and vanilla, and almond. Beat in the egg. Add the dry ingredients alternately with the buttermilk in 2 additions. Fold in the berries and almonds.
- Scrape the batter into the prepared pan. Bake until a wooden toothpick inserted into the center of the bread comes out clean, 40 to 45 minutes. Let the bread cool in the pan for 20 minutes, then turn it out onto a wire rack to continue cooling.