Vegan Irish Soda Bread

There are a lot of half Irish people in my life: my brother, his wife, my boyfriend… So, I feel a kinship with the Irish culture and its delicacies. One of my favorite treats is Irish soda bread, which I haven’t been able to eat in years… until today. 🙂

Whaaat?!

Believe it or not, making Irish soda bread vegan is not that difficult. Traditional Irish soda bread contains butter and buttermilk, but, as seasoned vegans, Jill and I know how to work around these animal products in our baking. We’ve come a long way with vegan butter, and buttermilk can be accomplished by adding a dash of vinegar to almond milk! I know… strange, but I tell you, it works!

Here’s our recipe (adapted from the non-vegan Epicurious recipe)

Ingredients

  • 2 cups all purpose flour
  • 6 tablespoons sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 3 tablespoons vegan shortening, chilled, cut into cubes (we like Earth Balance sticks)
  • 1 cup almond milk
  • 1 tsp apple cider vinegar
  • 2/3 cup raisins

Instructions

  1. Preheat oven to 375°F.
  2. Line a baking sheet with parchment paper or silicone baking mat.
  3. Measure out almond milk and add apple cider vinegar. Stir, and set aside to curdle.
  4. Whisk flour, 5 tablespoons sugar (this was an accident. It was only supposed to be 4, but it tastes great sweet! If you’re more of a savory person, I’d leave it at 4.), baking powder, salt, and baking soda in large bowl to blend.
  5. Add raisins, and toss again to coat.
  6. Add shortening. Using a dough blender, blend together until flour looks pebbly.
  7. Dump flour onto a cutting board or countertop.
  8. Make well in center of flour mixture. Gradually add almond milk. Using hands, mix dry ingredients into milk to blend being careful not over-work the dough.
  9. Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly.
  10. Sprinkle dough with remaining 1 tablespoon sugar.
  11. Bake bread about 40 minutes, until brown and it passes the toothpick test (when inserted into center comes out clean).
  12. Cool bread in pan 10 minutes.
  13. Transfer to rack. Serve warm or at room temperature.

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LLAP,

Lydia + Jillian

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