Paleo Irish Soda Bread

   Although my Italian roots are strong, there’s no denying that I am still 50% Irish.  It is this time of year I break out my clatter ring and wool sweaters, turn on the Irish Tenors and crank out some good old Irish Soda Bread.  It’s sweet, moist and has a richness from the caraway seeds that I love just.  May this year’s St. Patty’s Day bring you good luck and this delicious (and nutritious) Irish Soda Bread.

 

 

DSC_0405

 

Ingredients:

  • 2 cups super fine almond flour
  • ½ cup tapioca flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 eggs, beaten
  • 4 Tbsp raw honey
  • ½ cup almond milk
  • 1 Tbsp caraway seeds
  • 1 cup unsweetened raisins, soaked in boiling water for about 10 minutes to plump
  • 1 Tbsp coconut flour

Directions:

  • Preheat oven to 350.
  • Line a loaf pan with parchment paper.
  • In a medium bowl combine almond flour, tapioca flour, baking powder, baking soda, and salt.
  • In a large bowl beat together the eggs then add the honey, and almond milk and combine.
  • In three batches add the dry ingredients to the wet ingredients and beat to combine.
  • Drain the water from the raisins and stir in coconut flour.  Evenly coat the raisins with the flour.*
  • Mix in the raisins (make sure you drained the water) and caraway seeds to the batter.**
  • Put batter in bread pan and cover with foil.  Let cook covered for 25 minutes.  Remove foil and let bake another 15-20 minutes.***
  • Let cool before serving.

Notes:

*Coconut flour ensures the raisins do not sink to the bottom of the batter.

**I keep the mixture on low as I add the caraway seeds and raisins to make sure they are evenly distributed.

*** Do not open the oven until it is time to remove the foil.

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