Paleo Irish Soda Bread with Orange Honey Butter
**UPDATE 3/11/2020: This bread can be made AIP. See substitutions below.**
Created by: Joanna Smith
Serves: 6
Ingredients
BREAD:
- 1 cup tapioca starch
- ½ cup coconut flour (I used Trader Joe's brand)
- ¼ cup coconut sugar, plus extra for sprinkling
- 1 tablespoon + 1 teaspoon flax seed meal (omit for AIP)
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- 4 tablespoons grass-fed butter or coconut oil (use coconut oil for AIP)
- ½ cup raisins
- 1 can full-fat canned coconut milk (cream only)
- ½ tablespoon apple cider vinegar
- 1 egg (sub 1 gelatin egg for AIP-see notes)
ORANGE HONEY BUTTER: (omit for AIP)
- 4 tablespoons grass-fed butter, softened
- 1 tablespoon honey
- ½ teaspoon orange zest
Instructions
BREAD:
- Preheat oven to 400 degrees. Place an ungreased cast iron skillet or baking sheet in the oven to preheat.
- Open a can of full-fat coconut milk and remove just the cream, leaving the water behind. Place it in a small bowl and add apple cider vinegar. Stir well, then let sit for 5 minutes.
- Once oven preheats, remove pan and grease with butter or coconut oil. Let it sit out for a couple minutes while you make the dough.
- In a medium bowl, combine flours and dry ingredients. Cut in the butter or coconut oil with a pasty cutter until the mixture starts to look like pebbles. Add raisins and give it a stir.
- Place your egg in a bowl and whisk until beaten. Add ½ cup of your coconut milk and vinegar mixture and whisk together. (If making AIP version, add coconut milk/vinegar mixture to dough first, stir, and then add gelatin egg to dough.)
- Pour wet ingredients into the dry and stir gently until incorporated. You might have to use your hands! Dough should be crumbly but hold together. If dough feels too dry, add extra coconut milk/vinegar.
- Place dough on greased cast iron skillet or baking sheet and make it round and slightly flattened.
- Cut a large "X" across the stop, making sure to cut at least halfway through the dough.
- Sprinkle top with coconut sugar.
- Bake for 30-35 minutes, until toothpick comes out clean and loaf is somewhat firm to touch.
- Allow to cool for at least 10-15 minutes before cutting.
- Serve plain or slathered with Orange Honey Butter. Store wrapped in foil or plastic wrap. Bread tastes best when it's fresh out of the oven, but it should keep for a few days.
BUTTER:
- Stir or whip softened butter until light and fluffy.
- Add orange zest and honey and give it another stir.
- Spread on Paleo Irish Soda Bread or other baked items!
Notes
~I made this recipe twice and both the butter and coconut oil versions taste great. I preferred the look of the butter version.
~I baked this on both a cast iron skillet and baking sheet and I preferred the skillet version.
~You could try substituting real buttermilk for the coconut cream buttermilk, but the amounts might need to be adjusted. Start with less and add more as needed. Don't let dough get too wet!
~I tried making the "buttermilk" with unsweetened almond milk and it didn't work in this recipe.
**For AIP gelatin egg: Add 4 tablespoons water to a small saucepan and sprinkle 1 tablespoon grassfed beef gelatin over top. Heated on stove and whisk until foamy, then add to recipe.**
~I baked this on both a cast iron skillet and baking sheet and I preferred the skillet version.
~You could try substituting real buttermilk for the coconut cream buttermilk, but the amounts might need to be adjusted. Start with less and add more as needed. Don't let dough get too wet!
~I tried making the "buttermilk" with unsweetened almond milk and it didn't work in this recipe.
**For AIP gelatin egg: Add 4 tablespoons water to a small saucepan and sprinkle 1 tablespoon grassfed beef gelatin over top. Heated on stove and whisk until foamy, then add to recipe.**
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/paleo-irish-soda-bread-orange-honey-butter/