Irish Soda Flat Bread


St. Patrick’s Day isn’t complete without corned beef, cabbage and Irish soda bread. I don’t know exactly what’s in the Irish soda bread that you can pick up at your local grocery store, but you can probably expect some funky-junk ingredients. This recipe turns that beloved (gluten-laden) soda bread into a simple, grain-free flat bread with a soft center and crisp crust. The flavor is reminiscent of traditional Irish soda bread, with the sweet, chewy bites of raisin. Slather on some grass-fed butter, and serve Irish soda flat bread with corned beef and cabbage on St. Patty’s Day. Or on any night, really.

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The best part? No funky-junk, just food.


Irish Soda Flat Bread
Prep time: 
Cook time: 
Total time: 
  • 3½ Cups almond flour
  • ½ Cup arrowroot starch
  • 1 Teaspoon baking soda
  • 1 Teaspoon sea salt
  • 1 Egg (room temperature)
  • 1 Cup almond milk (or milk of choice)
  • 1 Tablespoon apple cider vinegar
  • ¼ Cup butter (room temperature)
  • ½ Cup cashew butter
  • 2 Tablespoon Honey
  • 1 Cup Raisins
  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl combine the almond flour, arrowroot, baking soda and salt.
  3. In a small bowl whisk the egg with the milk and vinegar.
  4. Incorporate the butter, cashew butter and honey into the flour mixture until combined. Pour the liquid ingredients into the batter and mix well. Fold in the raisins.
  5. Pour the batter in a large circle (or preferred shape) onto a lined baking sheet. Bake for 20 minutes. Reduce the heat to 375 degrees and bake another 15-18 minutes until cooked through.
  6. Let the flat bread cool at least 10 minutes, slice and enjoy.
This recipe yields one large flat bread with a soft center and crisp crust.


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