Irish Soda Bread

Though I am not a lick of Irish, I enjoy putting on my kilt (nor am I a lick of Scottish) and eating Irish soda bread leading up to and on St. Patrick’s Day.

Irish Soda Bread
Lowery, Michele, “Lowery’s Irish Soda Bread,” in USS Annapolis Commissioning Cookbook (Kearney: Morris Press, 1991), 126.
McKenna, Erin, “Irish Soda Bread,” in BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles (New York: Clarkson Potter/Publishers, 2010), 98-9.

1 16-ounce can light coconut milk (or 2 cups of any non-dairy milk)
2 teaspoons apple cider vinegar

2 cups oat flour
2 cups King Arthur Flour Ancient Grains flour blend (GF: amaranth, millet, sorghum, quinoa)
2 teaspoons xanthan gum
1 1/2 teaspoons baking powder
1 teaspoon kosher salt

3 tablespoons agave nectar
2 tablespoons coconut oil, melted

1 cup raisins
1 tablespoon caraway seeds (optional, but so can be many things in life)

Preheat the oven to 375 degrees Fahrenheit.  Line a cookie sheet with parchment or a Sil-pat.  In a large glass measuring cup, add vinegar to coconut milk and set aside.  In a large bowl, whisk together the dry ingredients.  Pour agave and coconut oil on top of the dry ingredients; pour in the curdled non-dairy milk.  Stir to combine; fold in the raisins and caraway seeds.  Mix until just combined.  Dollop the entire mass on the baking sheet and spread it out into roughly an 8” circle or square (it’ll take longer to cook if it’s a huge mounded pile).  Slash an X into the top (unnecessary though traditional).  Bake for 45-50 minutes or until a knife inserted into the centre comes out clean.  Remove from the baking sheet and cool for at least 20 minutes until slicing.

Vapo-raisins.  Yum, carbon.  Puffed and charred raisins are also a good way to tell if your bread is done.


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