Things that are too sweet tend to make me nauseous these days, so I was devouring this Irish soda bread when a friend brought it to work the other day. It’s made with almond flour which means it’s high in protein and gluten-free! It’s just slightly sweetened with agave syrup and raisins, so it’s perfect for breakfast or just a mid-day snack with some tea. I’m also slightly obsessed with Irish butter, and the combination of the bread and butter is delectable. Be careful, it’s hard to eat just a little!
2 3/4 cups almond meal/flour (I use Bob’s Red Mill)
1/4 tsp sea salt
1 1/2 tsp baking soda (not expired!)
1/2 cup raisins
2 tablespoons agave nectar
2 tablespoons apple cider vinegar
pinch of caraway seeds (optional)
- Combine almond flour, salt, baking soda and raisins in large bowl. Mix with a fork.
- Combine eggs, agave and vinegar in small bowl. Whisk gently.
- Add egg mixture to dry ingredients. Stir with a spatula.
- Place dough on parchment paper lined baking sheet and form it into a circle — about 1 ½ inches tall
- Cut a shallow X across loaf using a serrated knife – about 1/2 inch deep.
- Sprinkle bread with caraway seeds if desired.
- Bake at 350° about 20 minutes, then turn off oven, leaving bread in oven for 10 minutes.
- Cool then slice and serve plain or with Irish butter.
(about 1/8 loaf)