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
- 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