Irish Soda Bread is a piece of cake to make vegan - pardon the pun.
My grandmother's recipe doesn't even include an egg - it uses vinegar as an active agent that interacts with the baking soda/powder instead - so it was super easy to veganize - I simply subbed cows' butter for a combination of vegan butter and coconut oil and cows' milk for a plant based variety.
Now, this isn't the healthiest bread on the block but Irish Soda Bread, scented with caraway and dotted with sweet raisins is so nostalgic for me, so having the taste and texture spot on makes all the difference. And what is food if it cannot be enjoyed?! Don't get me wrong, I FULLY enjoy all the healthy recipes I share (if not, I wouldn't share them) but I do think that the way we feel when we're eating a certain food alters the way it digests and is ultimately transmuted into our bodies. If we approach an eating situation or a certain food with guilt, then we are not going to enjoy it or feel good afterwards - but if we eat something (even a slightly 'unhealthy' treat) with joy and good feelings then it is going to make us feel wonderful no matter the calorie count. Wow, that came out of nowhere. Ha! End rant.
Enjoy the recipe.
Makes: 8 thick wedges • Prep Time: 10 minutes • Bake Time: 65 minutes
- 2 1/2 cup spelt flour (sub regular, whole wheat or 1-to-1 gluten free flour blend)
- 2-4 tbsp. stevia baking blend sugar (sub coconut or regular sugar)
- 2 tbsp. ground flax seed
- 3/4 cup raisins
- 3 tsp. caraway seeds
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup vegan butter or coconut oil, melted (I used a blend of the two)
- 3 tbsp. apple cider vinegar
- 3/4 cup almond milk
- 3 tbsp. plant milk + 1 tsp. course sugar for topping
Preheat oven to 400*F.
In a large bowl mix together all dry ingredients together - make sure raisins are evenly distributed in the flour mixture.
Make a well in the center and add all of the wet ingredients at one time - use a wooden spoon to bring the mixture together gently - DO NOT overmix! The batted should be relatively dry and sticky.
Turn out onto a floured surface and knead 4-5 times only.
Spray a pie pan with coconut oil spray and form the bater into a round and use a knife to score the bread as pictured. Coat the top with a bit of plant milk and sugar for a nice finish.
Bake at 400*F for 15 minutes, then turn down the oven to 375* and bake for another 50 minutes.
Allow to cool slightly. Cut into wedges and enjoy warm or cool with a little vegan butter.
Keeps well for a few days in an airtight container
LIVE IN THE LIGHT, LIVECLEAN KITCHEN