Monday, March 10, 2014
Elana's Irish Soda Bread
I don't bake much with almond flour these days, but I couldn't resist trying out Elana Amsterdam's Irish soda bread recipe. I'm not Irish (so no corned beef and cabbage here!) but ever since I was a kid I have always enjoyed the bread as a treat this time of year.
I purposefully omitted the caraway seeds from the top as my kids don't really like them, and I had to use raisins as I didn't have access to currants (I did cut the raisins up to make them a little smaller).
While Irish soda bread is usually pretty dense, I did find that this one definitely didn't rise up even as much as the "real" thing. I also followed the baking time to the letter but found my bread was a little overdone. I'm going to try another loaf and reduce the baking time to 15 minutes to see how things go.
Still, it tasted absolutely amazing while baking and the kids couldn't stop raving over it! I served it up with a little Kerrygold butter and it was nice seeing them enjoy it.
Grain-Free Irish Soda Bread
adapted from Elana's Pantry
2 3/4 cups blanched almond flour
1/4 tsp. salt
1 1/2 tsp. baking soda
1/2 cup currants or raisins
2 tbs. raw honey
2 tbs. apple cider vinegar
pinch of caraway seeds
Preheat oven to 350.
Combine dry ingredients in a large bowl. In a separate smaller bowl mix eggs, honey and vinegar.
Add wet ingredients to dry and mix well.
Spread dough onto a piece of parchment, forming an 8 inch circle about 1 1/2 inches tall
Score the top with a serrated bread knife to form a large cross. Sprinkle with caraway seeds, if baking.
Bake at 350 for 20 minutes, then turn oven off and allow to sit in oven for another 10 minutes (I will adjust this time down for my oven).
Allow to cool thoroughly before slicing and serve with butter and/or jam.