Mar 15, 2014
Spotted Dog Irish Soda Bread ~ Vegan and Oil-free!
Kiss me, I’m Irish! Well, not completely. But my paternal grandfather hailed from the enchanting, emerald hills of Ireland and I still carry his surname. I would love to someday visit and tour all of the castles which adorn that majestic countryside… maybe even find some long-lost relatives!
|Grandpa Dunn with his band—he’s in the center on drums, though he could play every instrument in the band!
On to today’s recipe in celebration of St. Patrick’s Day. I just love the rustic charm of this Irish soda bread, so named because it gets its rise from baking soda rather than yeast. I did use wheat flour for this bread so apologies to my gluten-free readers! Most often I don’t use wheat but every once in a while I do bake with it. The addition of almond flour incorporates more nutrients and also to provide a moister result.
Traditional Irish soda bread did not contain raisins, so somebody named the raisin version “Spotted Dog” which I think is pretty darn cute. It was also traditionally baked in a cast iron pan, which I don’t currently own… soon I think. I do hope I’ve gotten this recipe up here in time for you if you’re looking for a yummy, healthy, traditional Irish treat for St. Patty’s Day…
Serve warm. Enjoy!
Healthy trails and Happy St. Patty’s Day!
Spotted Dog Irish Soda Bread
A dense yet crumbly traditional bread for St. Patrick's Day!
- 1½ cups blanched almond flour
- 2 cups whole wheat or whole wheat pastry flour (pastry flour will give it a finer crumb)
- ½ cup brown rice flour, divided
- 1 TBS baking soda
- ½ cup organic raisins
- 2 TBS date or coconut sugar
- 1 TBS coconut cream *see notes
- 1 cup unsweetened, plant-based milk (I used soy)
- 2 tsp apple cider vinegar
- Preheat oven to 400° F.
- Line a baking sheet with parchment paper.
- Combine milk with vinegar, stir gently and set aside.
- Mix all dry ingredients, including the raisins, in a large mixing bowl, setting aside ¼ cup of the rice flour.
- Add coconut cream and mix well, using your hands to incorporate it in to the flours.
- Make a well in the center of the dry ingredients and pour in the milk/vinegar mixture.
- Stir with a wooden spoon until the wet ingredients are incorporated into the dry. Don’t overmix! With the dough still in the bowl, shape it into a ball. Use the remaining ¼ cup rice flour to coat your hands so it’s easier to handle.
- Place the dough onto the baking sheet and form it into a disc, about 2″ high. Then score a cross into the top with a sharp knife about ¼” deep.
- Bake for 30-40 minutes, until a sharp knife inserted into the top of one of the scores comes out clean.
To get the coconut cream, place a can of full fat coconut milk in the fridge overnight. The cream will have separated and will be on the top.