Description
A perfect St. Patrick’s Day healthy treat or for any day you want to spread butter on warm bread.
Ingredients
DRY INGREDIENTS
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup cassava flour
- 1/4 cup arrowroot flour OR tapioca flour
- 1 1/2 teaspoon Xanthan gum OR 2 tablespoons psyllium husk flakes
- 1 teaspoon baking powder
- 1/4 teaspoon salt
OTHER INGREDIENTS
- 75 grams cold butter (French or Italian), cubed
- 2 pasture-raised eggs
- 1 cup nondairy buttermilk: 1 1/2 tablespoons fresh lemon juice + 1 cup hemp/almond milk
- 5 teaspoons natural sweetener such as inulin powder, swerve, or monk fruit
- 1 tablespoon lemon zest
- 1 teaspoon vanilla
- about 1/2 cup of dry unsweetened cranberries mixed with finely chopped dry figs and / OR dry dates
- caraway seeds
Instructions
- Heat the oven to 375F and grease a muffin pan (I used avocado oil), or you can use muffin paper liners or silicon muffin cups.
- Make the ‘buttermilk’: add the lemon juice to a measuring cup and add one cup of cold hemp or almond milk on top. Let aside for a few minutes until it curds or thickens slightly.
- In a large bowl, mix all the dry ingredients well.
- Add the cold butter cut into small cubes, coat the cubes with the flour, and press each cube with your fingers. Add the mix of dry fruits and mix well (with a spoon or your hand) to coat them in flour.
- In a separate bowl, whisk the eggs, ‘buttermilk’, and sweetener. Add the lemon zest and vanilla and combine well.
- Make a well in the dry ingredients and start adding the egg-buttermilk mixture and mix with a spatula. When the dough starts getting hard, mix with your hands but not too much. If you feel like the butter is getting too soft, you can put the dough in the fridge for 10 minutes or so.
- Portion the dough into eight equal parts and put each of them in the muffin pan. Gently press with your palm on top of each bread. Cut a cross shape on top of each. Sprinkle some caraway seeds on top.
- Insert the muffin pan in the freezer for 10 minutes. Bake for 20-25 minutes, until it gets slightly golden on top. Cool for 10 minutes before serving.
Notes
This bread is best out of the oven, warm with some butter. You can also freeze and warm in the oven before serving. If you store them in the fridge for one night, just pop them in the oven the next day, at 375F, for about 10 minutes.
