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.
The best part? No funky-junk, just food.
- 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
- Preheat oven to 400 degrees.
- In a large mixing bowl combine the almond flour, arrowroot, baking soda and salt.
- In a small bowl whisk the egg with the milk and vinegar.
- 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.
- 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.
- Let the flat bread cool at least 10 minutes, slice and enjoy.