Gluten Free Vegan Irish Soda Bread
I adapted this delicious gluten free recipe from elanaspantry.com, one of my favorite websites. Emily suggested substituting 1/2 cup of unsweetened applesauce for the two large eggs the recipe called for, and that worked perfectly to make the recipe vegan. It baked up yummy, and the addition of the raisins made this quick bread sweet; while the caraway seed made it savory. Ummm, such a wonderful combination! Betayavon! Enjoy!
- 2 3/4 cups blanched almond flour (not almond meal)
- 1/4 teaspoon sea salt
- 1 1/2 teaspoon baking soda
- 1/2 cup raisins
- 1/2 cup unsweetened applesauce
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- pinch of caraway seeds, if desired
- no stick spray
Easy to make Irish Soda Bread
- large bowl, spoon for mixing
- small bowl
- measuring spoons and cups
- parchment paper
- 8″ round or square baking pan
- serrated knife
- Preheat oven 350 degrees.
- In a large bowl combine almond flour, salt, baking soda, and raisins.
- In a small bowl combine applesauce, honey, and apple cider vinegar.
- Mix wet ingredients into dry.
- Place dough on parchment paper that was first sprayed with no stick spray.
- Form into a large, flat circle or square (depending on the shape of the pan you will cook soda bread in), about 8″ across. Transfer into your sprayed baking pan, and with wet hands, pat down and quickly smooth out.
- Use the serrated knife to score top of dough about 1/2″ deep in the shape of a plus sign.
- Sprinkle with caraway seeds, if desired.
- Bake at 350 for 20 minutes, then turn off oven and leave the bread in the oven for another 15 minutes. Remove from the oven and cool for an hour.
- Makes 8 Servings
Batter for Irish Soda Bread
Gluten Free Vegan Irish Soda Bread
My friend Mayda sent me this recipe. Mayda is a fantastic cook, and she understands my eating parameters, so I pay attention when she recommends something. (Recipe-before we adapted it was originally from allrecipes by: Sowmya, who says: “Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro. You will be surprised to taste this delicious rice.”
Mayda substituted basil for cilantro and cashews for peanuts, and I did the same thing, so that’s what you’ll see in my list of ingredients below, and then listed the others as options-so you can decide which is right for you. Also, Mayda suggested not to use the ready made shredded carrots, so I used my trusty food processor. Finally, I substituted the oils I’m most comfortable using and recommending. This recipe was easy to put together and delicious. Betayavon!
- 1 cup basmati rice
2 cups water
1/4 cup roasted cashews (option to use peanuts)
- 1 tablespoon olive oil or coconut oil
- 1 onion, sliced
- 1-2 teaspoon minced fresh ginger root
- 3/4 cup grated carrots (use freshly grated, if possible)
salt to taste
cayenne pepper to taste
chopped fresh cilantro (option to use basil instead)
- Food processor
- Measuring Cups and spoons
- Cutting board and knife
- Pot and lid
- wok or cast iron skillet, large spoon or spatula
Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
While rice is cooking, shred carrots and add ginger root. Remove and place in large bowl. Then grind nuts in your processor and set aside. Chop or slice onions in processor bowl and remove. Heat the oil in a wok or cast iron skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and nuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.