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Instructions
1. Preheat the oven to 375°F. Lightly grease an 8x4x4-inch loaf
pan with coconut oil spray and dust with teff flour.
2. In a medium sized mixing bowl, combine the teff flour, tapioca
flour, baking soda, and salt. Mix well with a whisk to combine.
3. In a separate large mixing bowl, combine the chai tea, coconut
oil, evaporated cane juice, and vanilla extract. Add the dry
ingredients to the wet ingredients and mix with the whisk until no
lumps remain and the batter is smooth. Gently fold in the chopped
figs.
4. Pour the batter into the prepared pan and gently tap the pan on
the counter to ensure that any air bubbles escape. Place the 4 fig
halves upside down on to of the batter and gently press them into
the batter so that they stay where you want them. Bake for 1 hour
and 10 minutes or until a toothpick inserted in the center comes
out clean. The loaf should be golden brown and slightly firm to the
touch when it is done.
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