Raspberry and Coconut Teff Loaf
Raspberry and Coconut Teff Loaf

Raspberry and Coconut Teff Loaf

      

May 3, 2016

As seen on Studio 10.

  • Prep: 15 mins
  • Cook: 45 mins

Ingredients

1 cup Teff flour

3/4 cup almond meal

1/4 cup organic coconut flakes + extra for decoration

1 teaspoons baking powder

2 eggs

1 cup almond milk (unsweetened)

4 tablespoons honey/rice malt syrup or natvia natural sweetener

1/4 cup coconut oil

1 cup raspberries (frozen is fine)

1 pinch sea salt

Directions

1Preheat oven to 180 degrees and line a medium sized loaf tin with baking paper.

2Combine all wet ingredients and mix thoroughly.

3Add dry ingredients to the wet mixture and mix until well combined.

4Gently stir through raspberries.

5Pour mixture into prepared tin. Sprinkle extra coconut flakes onto the top of the loaf mixture and place in oven for 45-50 minutes

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