Description
These mini gluten-free Irish soda breads are baked individually in a muffin pan, giving you eight small, golden loaves with a tender, slightly crumbly interior. Made with almond, coconut, cassava, and arrowroot flour, they are lightly sweetened and flavored with lemon zest, dried fruit, and an optional sprinkle of caraway seeds. They are especially good served warm, while the outside is still crisp, with a generous amount of butter or nut butter. Although naturally perfect for St. Patrick’s Day, they make a lovely breakfast or afternoon treat at any time of year.
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
- 2 tablespoons psyllium husk flakes
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Remaining ingredients
- 75 grams (2.6 ounces) cold butter, cut into small cubes
- About 1/2 cup unsweetened dried cranberries, finely chopped dried figs, finely chopped dates, or a combination
- 2 pasture-raised eggs
- 1 cup unsweetened hemp or almond milk
- 1 1/2 tablespoons fresh lemon juice
- 5 teaspoons natural sweetener, such as monk fruit or allulose
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Caraway seeds, for sprinkling
Instructions
- Preheat the oven to 375°F (190°C). Grease eight cavities of a muffin pan with avocado oil, or line them with paper or silicone muffin cups.
- Make the nondairy “buttermilk.” Combine the lemon juice and hemp or almond milk in a measuring cup. Set it aside for a few minutes; depending on the milk used, it may thicken or curdle slightly.
- In a large bowl, thoroughly combine the almond flour, coconut flour, cassava flour, arrowroot or tapioca flour, psyllium husk flakes, baking powder, and salt.
- Add the cold, cubed butter. Toss the butter in the flour mixture, then gently press each cube between your fingers to work it into the dry ingredients. Add the dried fruit and toss again so the pieces are lightly coated with flour.
- In a separate bowl, whisk the eggs, nondairy “buttermilk,” and sweetener. Add the lemon zest and vanilla and mix well.
- Make a well in the center of the dry ingredients. Gradually add the wet mixture, combining with a spatula. As the dough becomes firmer, gently bring it together with your hands without overworking it. If the butter begins to soften, refrigerate the dough for about 10 minutes.
- Divide the dough into eight equal portions and place them in the prepared muffin pan. Gently shape and press the top of each loaf, then cut a cross into the surface. Sprinkle with caraway seeds.
- Place the muffin pan in the freezer for 10 minutes.
- Bake for 20 to 25 minutes, or until the mini breads are lightly golden on top. Allow them to cool for 10 minutes before serving.
Notes
Use cranberries, figs, dates, or any combination of the three (or other unsweetened dry fruits). Chop figs and dates into small pieces for even distribution. If using dried cranberries, look for an unsweetened variety.
The breads are especially good served slightly warm with butter or nut butter. Freeze and reheat for longer storage.
A reader previously reported making the recipe with flax eggs, but I have not personally tested that substitution.
