Happy St. Patrick’s Day!
I don’t usual post a recipe on Friday’s, aren’t you pleasantly surprised? I thought so. And it’s holiday themed. I’ve really got it together 🙂
Anyway, back to this recipe.
It was so fun to experiment with this one. Making a traditional bread into a Paleo friendly recipe.
The combination of flours, vinegar and honey – and the toasted top with extra caraway seeds…now that’s a traditional soda bread!
I love this slightly warm with some salted ghee…try it, you’ll like it too!
Paleo Irish Soda Bread
Makes one 8 inch round loaf
- 1 cup blanched almond flour
- 1 cup tapioca flour
- 1 tablespoon coconut flour
- 3 large eggs, room temperature
- 2 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons apple cider vinegar
- 1 1/2 tablespoons raw honey
- 2 teaspoons caraway, separated in half
- 1 tablespoon tapioca flour – for dusting on top
- Preheat oven to 350 F. Prepare a 8 inch round cake pan or spring form pan with parchment paper and put it in the center of a baking sheet. **I used a spring form pan – so easy to get the bread out of afterwards.
- In a large mixing bowl, combine the flours and eggs together. Add baking soda, salt, vinegar, honey and 1 teaspoon of the caraway seeds into the mixture. It will be like pancake batter.
- Pour into prepared pan with parchment paper. Sprinkle remaining caraway seeds on top along with the 1 tablespoon of tapioca flour. Let sit for 10 minutes.
- Bake for 30 minutes or until the outside of the bread is hard and brown. Let cool and serve warm or cold.
**Store in a airtight ziploc bag for a few days – place in refrigerator if desired.
And great served warm with ghee, butter or honey or all 🙂