So, somehow we’re already a quarter of the way through 2016. I’m not really sure how it happened?
But what does that mean, it means that St. Patrick’s Day is here. I’ve never been a huge fan of the holiday, celebrating was never a big deal for me. But I always knew that was the day, the day you wore a green shirt and got a free ice cream cone at Stewart’s and the day where suddenly everything in the store needed to be a sickeningly bright green.
It’s also the day where eating slice after slice of Irish soda bread is 100% OK. And I’m all about that.
Because the original tends to be loaded with butter, margarine and milk, I have a lighter vegan version, made with heartier whole wheat flours.
So, this St. Patrick’s day, protect yourself from the abundance of green food dye and make a cozy loaf, filled with fresh orange and sweet raisins. This loaf is best served only slightly cooled, sliced with a spread of fresh berry jam or butter.
Vegan Irish Soda Bread (adapted from here)
Makes one loaf
0.75 cup + 2 tablespoons unsweetened non-dairy milk
1 teaspoon apple cider vinegar
1 tablespoon flax seeds, ground
1.5 tablespoons water
1 cup all purpose flour
1 cup whole wheat flour
1.5 tablespoons sugar
0.5 teaspoon baking soda
0.75 teaspoon salt
2 tablespoons cold Earth Balance (or butter, if not vegan)
0.75 teaspoon orange zest
0.5 cup raisins (or dried currants)
- Preheat oven to 375 degrees.
- In a small bowl, combine milk and apple cider vinegar. Set aside.
- In another small bowl, whisk together flax meal and water with a fork. Set aside.
- In a large mixing bowl, whisk flours, sugar, soda and salt. Cut in Earth balance, or butter, with your fingers.
- Whisk together milk and flax mixtures. Stir in orange zest and add to the flour. Stir until completely incorporated.
- Toss raisins, or currants, with a small bit of flour and then add to the dough. The mixture will be very wet.
- Transfer the dough to a well-floured counter and lightly knead into a round loaf.
- Move to a baking sheet lined with parchment paper and score the top with an “x”.
- Bake for 35-40 minutes, until well browned and sounds hollow when tapped. Let cool for 20 minutes before cutting (you can do it).