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Lectin-Free Mini Irish Soda Breads

Irish soda bread lectin free

It’s St. Patrick’s Day today and I had to make lectin-free Irish soda bread. It was an experiment because I haven’t tried making my own bread from scratch before, but I’ve baked quite a lot with lectin-free, gluten-free alternative flours and I’ve came to understand a little bit how they work. I had another challenge though for the soda bread, the buttermilk, which is not plant paradox compliant, so I had to come up with a replacement.

For mornings when you want to spread butter on something

They say this bread is good warm, with butter, and I for one, I have mornings when I just want to spread butter on something warm. It’s relatively easy to make – at least if you figured the buttermilk situation, and it’s a keeper. I used a mix of almond, coconut, cassava and arrowroot flours, xantam gum to take the binder role from gluten, baking soda and cream of tartar. I replaced the buttermilk with hemp milk mixed with lemon – it didn’t really come up curdy but the lemon thickened the milk a little bit. Instead of raisins I used a mix of dry unsweetened cranberries and black mission figs. I only used the caraway seeds (a traditional spice for this bread) on top, but next time I’ll add more to the bread (truth be told, I forgot and only remembered when the breads were ready to get in the oven. Also, I didn’t have a round pan to fit the quantity of bread I had, so I used a muffin pan to make mini breads.

I remember someoen last year made this recipe without eggs (using flax eggs) and it worked, so if you don’t eat eggs you may still want to give it a try. I haven’t personally tried.

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Lectin-Free Mini Irish Soda Breads

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By Claudia Curici Serves: 7
Prep Time: 35 minutes Cooking Time: 20 minutes

A perfect St. Patrick's day healthy treat or for any day you want to spread butter on something warm.

Ingredients

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup cassava flour
  • 1/4 cup arrowroot flour / starch
  • 1 1/2 tsp xantam gum
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 2 tsp baking soda
  • 5 tsp Swerve (or another granulated sweetener that works for baking)
  • 3 tbsp butter (French or Italian butter), cold
  • 2 pasture raised eggs
  • 2/3 cup non dairy buttermilk: one tbsp of lemon juice + 2/3 cup hemp / almond milk
  • 1 tbsp lemon zest
  • about 2/3 cups of dry unsweetened cranberries mixed with finely chopped dry figs (I used 2 figs)
  • Caraway seeds

Instructions

1

Heat the oven to 375F and grease a muffin pan (I used avocado oil) or you can use muffin paper liners, or silicon.

2

Make the 'buttermilk': add one tbsp of lemon juice to a cup and add cold hemp or almond milk on top. Let aside for few minute, until it curds or thickens a little bit.

3

In a big bowl mix all the dry ingredients well. Add the cold butter cut in 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 hand) to coat them in flour. If you like the caraway flavor, add some now.

4

In a separate bowl whisk eggs and 'buttermilk'. Add lemon zest.

5

Make a well in the dry ingredients and start adding the egg-buttermilk mixture and mix until you get a dough that sticks together. NOTE: You may NOT use the entire wet mixture, but I wanted to make sure I have enough in hand in case I needed (better to have more than to run out of it). Just pour slowly and mix until you get a dough that you can shape and holds together. Make 7 balls of dough and put each of them in the muffin pan. Gently press with your palm on top of each bread. Cut with a knife a cross shape in top of each. Sprinkle some caraway seeds on top. Insert the muffin pan in the freezer for 10 mins. Bake for 20 mins. Cool for 10 minutes before serving.

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