1 ¾ cups Teff Flour ( I used Bob’s Red Mill)
½ cup chopped apricots
½ cup currants
½ cup chopped hazelnut (or walnuts)
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground clove
½ teaspoon sea salt
½ cup canola oil ( I used melted cacao butter to experiment)
¼ – ½ cup organic cane sugar or coconut sugar
1 cup mashed banana
1 flax egg (1 tablespoon flax meal + 3 tablespoons water) Let sit for 15 minutes.
Preheat oven to 180 C.Grease and flour a 9” loaf pan.
Toss a few tablespoons flour over the apricots, currants and hazelnuts.
Blend baking soda, baking powder, salt, cinnamon and clove with the remaining flour.
In a medium bowl, mix together mashed banana, oil, sugar and flax egg.
Add dry ingredients, including nuts and fruits and mix well. If needed add 1-2 tablespoons of non-dairy milk.
Spoon into prepared loaf pan and bake for 40-45 minutes or until toothpick inserted in the center comes out clean.Cool bread thoroughly, wrap in foil and refrigerate overnight for flavours to set in.