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. We finally feel healthy enough to adventure and explore!
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.
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