I really love Irish Soda Bread. I don’t know why I only make it around St. Patrick’s Day it is seriously so good. I had ALL the doubts about this Gluten Free/Dairy Free recipe. I mean how can you replicate the butter and buttermilk that go into the “real” thing? I have no idea how this recipe works… there must have been some Irish luck going on because they turned out so yum. The coconut milk and vinegar give it that sour “tang” that buttermilk usually brings to the party. You can tell they are gluten-free, something with the texture, but most taste testers had no idea so the difference is pretty subtle and the result is still delicious. And you can’t go wrong with the bourbon soaked currants. Also, it’s pretty much the law to serve Irish Soda Bread warm with butter… which I felt I really deserved considering how healthy this recipe was.
- 1 cup brown rice flour
- 0.5 cup almond flour
- 0.5 cup arrowroot flour
- 1 tablespoons coconut sugar
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 egg
- 0.75 cup full-fat coconut milk
- 1 tablespoons apple cider vinegar
- 0.25 dried currants
- 1 tablespoon bourbon
- Place dried currants in small bowl with the whiskey. Soak for at least 45 minutes, when currants are plump and liquid is almost gone.
- Preheat oven to 350 degrees F. Grease muffin tin (made roughly 12 muffins).
- In a large bowl, whisk flours, sugar, baking soda, baking powder and salt.
- In a small bowl combine coconut milk and vinegar. Let sit for 5 minutes until bubbles start to form on surface. Whisk in egg and soaked currants.
- Add wet mixture to dry ingredients and stir until just combined. Fill muffin tin and bake for 30 minutes until lightly brown. Very important to eat warm with a pat of butter.
Inspired by dollyandoatmeal