Berry Almond Breakfast Bread
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.
Cooking MethodBaking
CostModerate
Make Ahead RecipeYes
Kid FriendlyYes
OccasionFamily Get-together
Recipe CourseSnack
Dietary ConsiderationPeanut Free, Soy Free, Vegetarian
MealBreakfast, Brunch, Tea
Taste and TextureFruity, Nutty
Type of DishCake, Dessert
Ingredients
- 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
- ¼ cup coconut palm sugar
- 1/3 cup maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 1 large egg
- 2/3 cup buttermilk
- ½ cup fresh blackberries
- ½ cup fresh raspberries
- ½ cup slivered almonds
Instructions
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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.
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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.
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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.
Gluten-Free Variation
Substitute 1 cup tapioca Bout for the light spelt flour.
2014 Jennifer Katzinger
