Day #9 and in honour of St Patrick’s day this is an adaptation of my grandma’s Irish soda bread recipe. And the best part…no kneading or rising is necessary! I made it gluten free but you can also use regular flour for the traditional recipe. Of course topped with butter, cheese and my favourite Irish product Ballymaloe tomato chutney!
– 1 1/2 cups oat milk
– Tbsp apple cider vinegar
– 1 1/2 cups buckwheat flour (white flour if not GF)
– 1 cup small porridge oats
– 1 cup oats blended into a flour (1 1/2 cups wholewheat flour if not GF)
– Tsp baking powder
– Tsp bicarbonate of soda
– Tbsp psyllium husk powder (only necessary for GF)
– Tsp coconut (or regular) sugar
Then you can add a couple of tablespoons of your favourite seeds I used
– Tbsp flaxseed
– Tbsp linseed
Preheat your oven to 200 degrees centigrade. Combine the vinegar and oat milk together in a jug. In a separate bowl mix together all of the other ingredients. Add the wet mixture to the dry mixture and stir to combine. It’s easier to use your hands to do this as the mix is quite dense. You will end up with a sticky solid dough.
Grease a bread tin and place the dough in the tin pressing gently into the tin without squashing it. It doesn’t rise that much so you don’t want to compact it too much in the tin. Sprinkle with oats on top.
Place in the oven for 35 minutes. Remove and cover with foil to stop the top burning and bake for another 10 minutes. The bread should sound hollow when you tap it. Leave it to cool before slicing.