My red hair is generally a dead giveaway to one of the most distinct parts of my family ancestry.
While I grew up proud of every part of my rich, mixed family history which includes: American Indian, English, Dutch and (as mentioned before) Irish, the two portions I studied most closely were definitely my American Indian and Irish history.
This time of the year my hometown of San Diego, California, is brimming with Irish related events. Ceili dances, food, parades, shamrocks and Irish pottery on every corner, this is truly a time to celebrate a proud Gaelic history.
As it is with many celebrations worldwide, food is certainly at the heart of any Irish Festival.
Of this, I must admit that I miss soda bread the most.
A quick search online shows two very different types of Irish Soda Bread.
If you ask an Irish man, Soda Bread is a relatively easy recipe made with flour, baking soda, salt and buttermilk.
Here in America, many people identify Irish Soda Bread as sweet bread made with raisins or some other type of fruit.
Either way, this Irish girl has long missed her Irish Soda Bread.
Today I am happy to share with you a bit of my own family tradition through two very different, but very delicious types of soda bread. One replicates a very traditional, very simple Brown Soda Bread and the other a more Americanized fruit-laced Soda Bread.
Whether you prefer one or another, I hope your St. Patty’s day is filled with many reasons to celebrate your Irish Heritage (authentic or not).
Eireann go braugh!
Ingredients
- 1 ¾ c Unsweetened Coconut or Almond Milk
- 1 Tbs Lemon Juice
- 3c Almond Meal Flour
- ¼ c Coconut Flour
- 2 Tbs Arrowroot Powder
- 1 tsp Salt
- 1 ½ tsp Baking Soda
Instructions
- Preheat oven to 350f.
- Grease and flour 9” round cake pan, set aside.
- Mix together coconut or almond milk with lemon juice, set aside.
- In large mixing bowl, mix together almond meal, coconut flour, arrowroot powder, salt and baking soda.
- Slowly add wet ingredients into dry ingredients.
- Bake bread at 350f for 40 minutes, remove and cut “X” into the top of the batter using an oiled knife. Return to oven. Bake for another 40-50 minutes or until a knife, when inserted, comes out dry.
- Serve with a large dollop of coconut butter or your favorite topping.
- Makes 10-12 servings.
Ingredients
- 1 1/3 c Unsweetened Coconut Milk or Almond Milk
- 2 Tbs Lemon Juice
- 2 Eggs, beaten
- 4 Tbs Butter Flavored Palm Shortening, melted
- ½ tsp Vanilla Extract
- 3 ½ c Blanched Almond Flour
- 2 Tbs Arrowroot Powder
- 2/3 c Palm Sugar
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Grain-Free Baking Powder (I use this recipe from The Spunky Coconut, subbing Arrowroot for the Potato Starch)
- 1 ½ c Dried Currants, Dried Blueberries or Raisins
- 3 Star Anise, ground
Instructions
- Preheat oven to 350f.
- Grease and flour 9” cake pan, set aside.
- Mix together unsweetened coconut or almond milk and lemon juice, set aside.
- In large mixing bowl, whisk together beaten eggs, palm shortening and vanilla. Add in milk and lemon mixture, set aside.
- In large mixing bowl, bring together almond flour, arrowroot powder, palm sugar, salt, baking soda, grain-free baking powder, dried fruit and ground anise.
- Mix wet ingredients into dry.
- Pour batter into prepared cake pan and bake at 350f for 60-70 min.
- Makes 10-12 servings.
🙂 Don’t forget to enter here for your chance to win a free copy of Eat Like a Dinosaur and have a wonderful St. Patty’s Day Weekend! xoxo
That first one looks super simple, Sunny! My style for sure. 🙂 The second one is just more ingredients it seems, but not any more difficult. 😉 Great recipes!
xo,
Shirley
This looks delicious! I will try it!
🙂 Please let me know which version you select and how well you enjoy it! xoxo