Proud to be Irish! Every March as St. Patrick's Day approaches, I look forward to making my grandmother's *secret* Irish Soda Bread. And every March, I wonder why I don't make this bread all year round! It's hearty, crumbly, flavorful, and pairs well with strawberry jam and a cup of tea. If you need more convincing, just as my dad... it's his favorite... along with a boiled dinner :-) It's true. He could eat both 365 days straight and be the happiest man alive. Talk about being a proud Irishman! Although I never had the pleasure of meeting my dad's mom, her spirit lives on in many of our Irish family traditions and the memories my dad shares from his childhood. So, although this recipe that I'm sharing with you is not my grandmother's *secret* recipe, it's pretty darn close. I'm not celiac, but do favor gluten-free foods if the ingredients are clean. I tested a few gluten-free flours and found that oat flour worked the best. My recipe is also refined sugar-free, oil-free, and diary-free... and it doesn't taste like cardboard! The power of whole, real foods!
3 cups gluten-free oat flour*
5 tsp baking powder (yes, powder, not soda)
1 tsp pink salt
1 cup raisins
1 Tbsp caraway seeds + maybe a sprinkle more as my Grandmother’s recipe read :)
1 cup unsweetened almond milk
3 Tbsp local honey
2 Tbsp unsweetened applesauce
What to Do:
In a bowl, mix oat flour, baking powder, pink salt, raisins, and caraway seeds all together.
Blend almond milk, honey, and apple sauce into well-beaten egg.
Pour wet mixture into dry mixture and mix altogether. Should resemble an airy muffin dough.
Transfer dough into skillet and bake for 35-40 minutes (keep your eye on it around this timeframe). Top should turn a golden brown on the highest areas.
I leave mine in the skillet and on my countertop --just make sure it's covered. Enjoy as is or my favorite way is toasted and with strawberry jam. Butter and ghee make delish spreads for this bread too!
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