Serve it on St. Patrick’s day, or any day! Traditionally, this hearty bread uses a combination of baking soda and buttermilk to create bubbles of carbon dioxide which act as a leavening agent. However, this recipe uses apple cider vinegar in place of buttermilk, which works the same but makes it dairy-free.
Dry Ingredients:
- 2 3/4 cups organic almond flour
- 1/2 cup gluten-free sweet white sorghum flour
- 2 teaspoons baking soda
- 1/4 teaspoon sea salt
- 1/2 cup dried black currants or raisins
- pinch of caraway seed
Wet Ingredients:
- 2 flax seed ‘eggs’ (2 tablespoon ground flax seed mixed in 6 tablespoons water)
- 2 tablespoons apple cider vinegar
- 2 tablespoons agave nectar, light
- 1 tablespoon cocoanut oil, melted
Directions:
- In a large bowl, combine all the dry ingredients, except for the currants or raisins and caraway seed. Mix with a whisk until well combined.
- In a separate bowl, combine the wet ingredients. Again, use the whisk to mix well.
- Using a large spoon, mix the wet ingredients into the dry, then stir in the currants or raisins.
- With clean hands, form the dough into a ball then place it between two pieces of parchment paper. Roll it out to form a flat circle, about 7 inches across by 1-inch high.
- Remove and discard the top piece of parchment paper, then using a serrated knife score the top in the shape of a cross and about 1/4-inch deep.
- Sprinkle with caraway seeds, then gently pat the bread to slightly press the seeds into the dough.
- Transfer the dough on the parchment paper to a baking sheet. Bake in a preheated 350° F oven for 18 minutes or until light brown. Turn off heat and leave it in the oven for an additional 10 minutes. Cool bread for 1/2 hour then slice and serve. Goes great alongside boiled cabbage. Stores refrigerated in an airtight container for 3 to 5 days.
Yield:
Makes 8 slices.
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