Raspberry-Rooibos Tea Bread

• 1 1/2 cups teff flour
• 3/4 cup tapioca flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon sea salt
• 1 cup brewed rooibos tea
• 1/2 cup coconut oil
• 1/2 cup evaporated cane juice
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups fresh raspberries

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

flour, tapioca flour, baking soda, salt, coconut oil, cane juice, vanilla, fresh raspberries

Taken from www.cookstr.com/recipes/raspberry-rooibos-tea-bread (may not work)