You say “vegan Irish soda bread?” Not a chance! Now don’t be gettin’ your knickers bunched up or start shaking your shillelagh at me. (visiting Ireland, don’t make these comments or ask about Leprechauns!) I’m no arse. I enjoy vegan cooking, can’t eat gluten, love soda bread, and am really f**king Irish. I had no choice, but to alter my grandmother’s traditional Irish Soda Bread recipe… sorry grandma.
Grandma’s Irish soda bread is one of my favorite family traditions. St. Patrick’s Day is the perfect excuse to have a never-ending supply of soda bread. This is the only baking I truly excel at. The recipe is so easy, even I can make it! Enjoy it for breakfast, dessert, or after a Reuben sandwich.
A wee-bit of family history
My grandparents immigrated from Achill, Ireland. They came to America full of hopes and dreams. My grandparent’s cozy home was full of family, laughter, music, and bursting with comfort food and a traditional Irish brogue. Their kitchen was filled with heavenly aromas, social tea cookies, sugar-laden tea, my grandmother in her iconic apron, and Irish soda bread made with white flour, sugar, a little fat and always served with a side of butter.
- Plant-Based Milk, 2 cups
- Apple Cider Vinegar, 4 tablespoons
- Medium bowl, whisk these two ingredients together and set aside for 5 to 10 minutes. You just made vegan buttermilk!
This is a delicious vegan gluten-free recipe that even your most ardent Irish folks will love. Don’t forget the vegan butter and Irish tea. Perfect for breakfast, lunch, and after dinner snack.
My dad was notorious for making a heartfelt blessing funny. I am sure he would have had some fun with this one. Miss you dad!
In short, have fun in the kitchen, don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. Share your positive comments and suggestions. ❤️ from VGFL.
- 2 cups non-dairy milk
- 4 tbsp apple cider vinegar
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1 cup raisins or cranberries
- 2 cups boiling water
- 4 cups gluten-free baking flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tbsp vegan shortening I use Spectrum
- 2/3 cups sugar
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together the non-dairy milk and apple cider vinegar. Set aside.
- In a small bowl, whisk together ground flaxseed and water until combined. Set aside to let thicken.
- In a microwave-safe bowl, pour boiling water over dried fruit until fruit is covered. Let dried fruit plump up for approximately 5-10 minutes, then drain and set aside.
Putting it All Together:
- Using a large bowl, add flour, baking powder, baking soda, salt, and shortening. Use your hands to mix the ingredients together. Make sure to break up the shortening as you mix.
- Whisk together the sugar and the flaxseed “egg.” Fold sugar and flaxseed mix into flour mixture.
- To the flour mixture, slowly stir in buttermilk using your hands to mix. The batter will be sticky but not watery.
- Fold in drained dried fruit.
- Lightly grease a round pan. Gently place the batter into the pan making a dome shape. Cut cross-hatch across the top.
- Bake for 1 hour or until center is no longer wet.