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Corn Flour Tea Cake with Currants and Pistachios

From Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours
Cookbook
Author(s): Alice Medrich, Maya Klein, Leigh Beisch
Page 148
Course: Quick Breads/Muffins
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