This delicious recipe for Irish soda bread is grain-free to satisfy your yearnings for bread without the carbs using whole, nourishing ingredients.
Irish soda bread is a traditional quick bread that uses baking soda as the raising agent instead of yeast.
In Ireland, this dish is typically made using wheat flour, baking soda, salt, and buttermilk.
What if you have digestive issues such that you must avoid carbs for a period of time to heal and seal the gut?
Must the pleasure of consuming traditional Irish soda bread be avoided completely?
Fortunately, no!
Chef Emily Duff, writer of all things Real Food, shares with us how to make a delicious grain-free version. It uses blanched almond flour instead of wheat.
Chef Emily’s creation takes inspiration from Elana’s Pantry for this uniquely low-carb dish.
Irish Soda Bread Recipe
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 Tbsp raw orange blossom honey
- 2 Tbsp 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 the oven and leave the bread in the oven for 10 more minutes.
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Cool 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.
Can I sub flax eggs?
No this won’t work.
I think using almond flour is not what it’s cracked up to be. What about all the inflammatory oxalates? A lot of times I believe the alternative choice comes with its own caveats. That’s why I avoid these “healthy” alternatives.
Almond flour doesn’t bother everyone. It’s not “bad” … just not tolerated by some people (just like everything else). If you are oxalate sensitive, you can substitute with sunflower seed flour or one of these other suggestions. https://www.thehealthyhomeeconomist.com/low-oxalate-almond-flour-alternatives/
Doesn’t heating honey renders it toxic?
Yes it does. I never use honey for baking. This is Chef Emily’s recipe, but if you do not wish to use honey, substitute date syrup. That’s what I do. https://www.thehealthyhomeeconomist.com/date-sugar-syrup/
Just made this..amazing! I only waiting maybe 10 minutes for it to cool down and it was delicious! Added a little bit of chocolate chips on top (I know, bad me…) 😉