This is a great recipe to make on special occasions or to bring to a brunch. It's a flavorful, sweet and sensuous dessert bread. Even though it isn't my Grandmother's recipe, it always reminds me of her, and how I never wanted to leave her table.
1 cup sugar
1/4 cup sunflower, safflower or similar oil (a neutral oil is best, although coconut oil would work and lend a little coconut flavor)
1 cup GF teff flour
1 cup GF buckwheat flour
1/2 tsp. salt
1 tsp baking soda
1 can Thai Kitchen Coconut Milk (you need the can to include the coconut fat)
Topping / Swirling Ingredients
1/2 cup sugar
1 T. cinnamon
(in a prep bowl, mix these together and set aside)
Put it Together
Pre-heat oven to 350 degrees
Grease a 9x5x3 loaf pan (use the same oil you are baking with).
In a food processor or mixer, beat the egg, sugar and oil together until creamy. In a separate bowl, sift together the flour, salt and soda. Remove the coconut milk from the can into a bowl, and beat the fat into the rest of the milk. Add the flour mixture to the egg/sugar mixture alternatively with the coconut milk until blended. Pour 1/2 of the batter into the loaf pan. Sprinkle the top with 1/2 of the cinnamon sugar mixture. Add the rest of the batter to the pan, then sprinkle the remaining cinnamon sugar over the top. Using a knife, swirl the sugar into the bread in a figure eight type pattern.
Bake 1 hour. Cool for at least 30 min. then remove from the pan. Slice and serve. This bread freezes really well.