Almond Flour Irish Soda Bread
Not only is this loaf fun to make, it looks lovely and has just a hint of sweetness. Feel free to vary the seasonings and add-ins for a different flavor.
Serves: 8Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy
- 2 cups blanched almond flour
- ¾ cup arrowroot starch
- 1½ tsp. baking soda
- ¼ tsp. sea salt
- ¼ tsp. caraway seeds
- ½ cup golden raisins
- ½ cup dried currants
- 2 large eggs
- 2 Tbsp. honey
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. water, divided
- 1 large egg white
- Preheat the oven to 350°F. Line an 8 " cake pan with parchment paper and then grease with nonstick cooking spray.
- In a large bowl, whisk the almond flour, arrowroot starch, baking soda, sea salt, caraway seeds, raisins, and currants. In a smaller bowl, whisk the eggs, honey, vinegar, and 1 tablespoon water. Mix the wet ingredients into the dry ingredients and stir until you have a thick dough.
- Wet your hands with olive oil or water and pour the dough into the pan. Shape the dough gently with your wet hands into a pretty round loaf. Using a very sharp, serrated knife, gently slice a cross into the top of the loaf.
- In a small bowl, beat egg white with 1 tablespoon warm water. Lightly brush the top of the loaf with the egg white mixture. Bake for 25 minutes until a toothpick inserted in the center of the loaf comes out clean.
- Allow the bread to cool for 10 minutes in the pan and then transfer to a wire rack to finish cooling completely.