I’m taking a brief departure from Fashion Friday this week to bring you Irish soda bread.
There is definitely some Irish heritage in my blood and I have always wanted to share a soda bread recipe with you. Though it may just be a small way to celebrate St. Patrick’s Day, it is a way to show off my Irish blood and pay tribute to my ancestors.
I don’t know why but St. Patrick’s Day always feels special to me and puts a spring in my step, even if I just put on some green nail polish and be sure to have some green in my outfit.
It’s a holiday about positivity and good luck, about spreading good vibes and having a chill time, with likely some alcohol involved. It doesn’t have the drama of Thanksgiving, the pressure of Christmas, or the sentimentality of Mother’s Day. St. Patrick’s Day is about wearing bright colors, drinking Irish beer, and setting aside one’s problems if only for a bit. I love the sense of community it creates as well. We’re all Irish on St. Patrick’s Day!
I feel like we should celebrate St. Patrick’s Day more often 😉
Especially if it means we can have more of this Paleo Irish Soda Bread. I’ve had traditional soda bread before from a bakery I actually really like and I didn’t care for the bread at all. I felt like I was betraying my heritage.
But I love homemade things and have been really enjoying playing with Paleo baking so I tried to make some soda bread and fell in love. It has this caramelized, malty flavor that is pretty irresistible with a crunchy exterior and a truly bready interior, even though there is no flour in this bread.
The raisins are a must for sweetness and texture. They really add something special to the bread. With as easy as this is to make, I am so excited to make it again and again. We ate the entire loaf over a couple days and I am already craving more. I know you will be too.Print
- 1 cup almond meal
- 1 cup tapioca starch, plus more for dusting
- 3 large eggs
- 2 teaspoons baking soda
- 1 teaspoon cream of tartar
- 2 teaspoons apple cider vinegar
- ½ cup raisins
- Pour the dough onto a baking sheet lined with parchment and form into a loaf like shape, which it may or may not hold. Fear not if the dough isn’t as thick as you think it should be. It will bake up. Dust with tapioca starch.
- Bake for about 30 minutes, until golden brown and crusty. Serve warm or cool completely. Bread may be stored in an airtight container at room temperature for up to 5 days.
Recipe adapted from Paleo Plan
- Prep Time: 10 minutes
- Cook Time: 30 minutes