Irish Soda Bread and Fun in Loudoun County

Today we spent our afternoon walking around the Loudoun Grown Expo in Purcellville, VA (about 30 min from our house). It was really fun to see all of the different opportunities for buying local produce, meat, cheese, HONEY and even skin care products. We met some local farmers and got a lot of information on local CSA’s (Community Supported Agriculture). Brandon and I were really interested in the meat co-ops and I was interested in the fresh produce but we have to see if there is a *Starch* opt-out option. Some of the programs are really inexpensive and I was actually surprised at the variety and options that are out there. 
One of my favorite expos was Wegmeyer farms. I can’t wait to go berry picking and they even gave me an adorable Strawberry pickin’ bucket 🙂 
I got some local honey from hidden creek apiary for $5.95 and some Arugula from Endless Summer Harvest. I am really excited to try these products and to sit down and look at all of the different year round farmers markets available to the DC area. We even got to hear a great bluegrass band play called Gold Heart. What a fun afternoon!

Goodies from the Expo 🙂



After the Expo we headed over to Banshee Reeks Nature Preserve and walked around on the trails for a little while and hung out at the little pond. It was so nice to have a 60+ degree day in February. Today got me really excited for warmer weather. I can’t wait to do things like this more often. 




Hearing a band sponsered by Shamrock Music store, walking around Banshee Reeks and looking forward to warmer March weather- I was feeling very festive and decided to try my hand at a little Irish Soda Bread tonight.

Irish Soda Bread      
Ingredients:
2 C. Coconut flour
2 C. Almond flour
1 tsp.Sea Salt
1 tsp. Baking Soda
1 tsp. Baking Powder
1 egg, whisked
3 C. Unsweetened Almond Milk
1/4 C  Raisins
2 Tbs. Apple cider vinegar
1 Tbs Agave Nectar (or Honey)
1 Tbs Caraway Seeds
 
Process:
  • Preheat oven to 375F
  • Bake in a lightly olive oil Greased 8 or 9″ round pan 

1.) Put raisins in boiling water (plump) then turn off heat. Let soak  for approximately 10 minutes.

2.) Combine flour, salt, caraway seeds, baking soda and baking powder in a large bowl. Mix well.
3.) Add egg, milk, honey and vinegar, mix well.
4.) Drain raisins and knead into dough.
5.) Knead the dough with hands on a lightly Almond floured board for 2-3 minutes.
5.) Make into a round loaf and place in the greased pan.
6.) Sprinkle Caraway seeds on the top of the loaf and press lightly into pan, cut a cross into the top of the loaf with a knife.
7.) Bake for an hour Browned and thoroughly baked.
8.) Let cool for 20-30 minutes and serve with butter (we used grass fed butter)
9.) Cool on a wire rack.
 
Enjoy!
 
 

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