Recipe: Gluten-free Irish soda bread

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!

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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
2 eggs
pinch of caraway seeds (optional)

1. Combine almond flour, salt, baking soda and raisins in large bowl. Mix with a fork.
2. Combine eggs, agave and vinegar in small bowl. Whisk gently.
3. Add egg mixture to dry ingredients. Stir with a spatula.
4. Place dough on parchment paper lined baking sheet and form it into a circle — about 1 ½ inches tall
5. Cut a shallow X across loaf using a serrated knife – about 1/2 inch deep.
6. Sprinkle bread with caraway seeds if desired.
7. Bake at 350° about 20 minutes, then turn off oven, leaving bread in oven for 10 minutes.
8. Cool then slice and serve plain or with Irish butter.