Irish Soda Bread Recipe (Paleo Style!)
Updated: April 05, 2018 Affiliate linksGluten and Grain Free, Recipes
In its home country of Ireland, soda bread is typically made using wheat flour, baking soda, salt, and buttermilk.
What if you have gluten issues or are grain free for a period of time while healing your gut? Must the pleasure of consuming Irish soda bread be avoided completely?
Fortunately, no!
Emily Duff, New York City Chef and writer of all things Real Food related, shares with us how to make delicious Irish soda bread using blanched almond flour instead of wheat in the recipe below.
Chef Emily used the Irish Soda Bread recipe from Elana’s Pantry as her inspiration for this unique grain free version.
Irish Soda Bread Recipe (grain free)
Delicious, grain free Irish soda bread recipe that will satisfy your yearnings for bread without the carbs using nourishing, whole ingredients.
Ingredients
- 2 3/4 cups blanched almond flour
- 1/2 cup Fruit of choice (raisins, dates, figs, apricots) chopped
- 2 eggs
- 2 Tbl raw orange blossom honey
- 2 Tbl apple cider vinegar
- 1 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 pinch caraway seeds
Instructions
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In a large bowl combine almond flour, salt, baking soda and raisins.
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In a smaller bowl combine eggs, honey and apple cider vinegar.
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Mix wet ingredients into dry.
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Form dough into a large, flat circle that is roughly 7 inches across and 1 ½ inches tall.
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Using a serrated knife, score top of dough about an inch deep in shape of a cross.
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Sprinkle top of the dough with caraway seeds.
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Bake at 350° F/177 C for 20 minutes, then turn off oven and leave bread in the oven for 10 more minutes.
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Cool Irish soda bread for ½ hour then slice and serve with lots of raw butter (and jam if desired).
Recipe Notes
Heating honey isn't ideal for baking. If you would prefer not to cook this raw sweetener, use date syrup instead.
Chef Emily Duff has been cooking professionally in NYC since 1988. She worked for farmers Wilklow, Bradley and Dent from 1989 — 1991 at the Tribeca Washington Farmers Market and Brooklyn, Grand Army Plaza Greenmarket. Her café Henrietta’s Feed & Grain (1993) was one of the first eateries to employ a completely seasonal menu based on the bounty of local growers from NY and NJ. The Feed & Grain earned her a reputation of being a chef true to flavor and respectful of ingredients while creating and serving honest, delicious, healing food. She retired in 2002 to continue her work in private catering. As Mother of 2, Emily follows a dedicated path of learning in the field of Traditional Nutrition and Natural Healing.
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