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.
- 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
- 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.
*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.