soda bread with a twist

an orangey twist that is!

we had quite the Irish feast this weekend in celebration of St. Patrick’s Day
lamb stew, Dublin coddle, corned beef and veggies, traditional Irish soda bread AND an experiment i wanted to try out

Orange Scented Soda Bread

i found the recipe HERE and pretty much followed it. i used craisins instead of dried currants and couldn’t find millet flour so i just subbed in some potato flour… it turned out a little more dense than i was shooting for, but still tasted incredibly yummy and the leftovers toasted with a little bit of butter on top = delicioso!

ORANGE SCENTED SODA BREAD

Ingredients: (my choices in italics)
1 cup sorghum flour or brown rice flour (brown rice flour)
1 cup tapioca starch or potato starch (potato starch)
1/2 cup almond meal flour or GF millet flour (potato flour because millet flour wasn’t avail and to keep it nut free)
1/2 cup light brown sugar, packed
1 teaspoon baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
2 teaspoons xanthan gum
1/3 cup coconut oil or organic vegan shortening (coconut oil)
3/4 cup fresh squeezed orange juice
2 free-range organic eggs or Ener-G egg replacer (egg replacer)
1 tablespoon grated orange peel
1/2 cup dried currants (craisins)

Directions:
Preheat the oven to 350ºF. Line the bottom of an 8-inch cake pan with a circle of parchment paper.
In a large mixing bowl, whisk together the flours, starches and dry ingredients.
Add in the coconut oil by pieces, and mix until it is sandy.
Add in the orange juice, eggs and orange peel. Mix the ingredients with a beater or a wooden spoon until a smooth and sticky dough forms.
Stir in the craisins.
Scape the dough into the prepared cake pan and using wet hands flatten and smooth the dough into a round loaf. Using a knife, make a criss-cross dent in the center of the loaf, as best you can.
Bake the loaf in the center of the oven for 30 to 35 minutes (mine took almost 50 minutes), till firm and slightly golden. Cool on a wire rack for five minutes or so until it is cool enough to handle. Remove from the pan and peel off the parchment. Continue to cool on the rack or serve it warm.

~*ENJOY*~

check out my recipes page for more tasty ideas

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