Irish soda bread

Last year I made Irish soda bread for the first time and I really enjoyed it. It’s not sweet like corn bread, but it does have a subtle sweetness to it; which allows it to be used in a variety of ways. It get’s its name from the baking soda in it that is used as leavening agent instead of traditional yeast. It also bakes faster than yeast bread.

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My favorite way to eat Irish soda bread is with either a hearty vegetable stew or chili. It makes for some great comfort food; especially while being cooped up inside during a long freezing winter.

Another yummy way to enjoy it is toasted with a generous spread of marmalade or peanut butter. My hubby will even just eat it plain for a snack. What is your favorite way to eat Irish Soda Bread?

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Irish Soda Bread

Ingredients:

  • 4 Cups of flour
  • 1 1/2 tsp of baking soda
  • 1 1/2 tsp cream of tartar
  • 1 tsp of salt
  • 3 TBS of raw sugar
  • 4 TBS of vegan butter (Melted)
  • 1 flax egg ( 1 TBS ground flax seed + 2.5 TBS of water. Mix and let sit for 5 minutes)
  • 1 1/2 Cups of vegan buttermilk ( 1 1/2 Cups of almond milk mixed with 1 tsp of apple cider vinegar. Let it sit for 5 – 10 minutes)

Directions:

    1. Preheat the oven to 425º and grease a 9” round baking dish.
    2. In a mixing bowl, whisk together the dry ingredients. Flour, baking soda, cream of tartar, salt, and sugar. Once the dry ingredients are all mixed in, make a well in the center. Add the wet ingredients to the well and then begin to fold it into a dough with either a wooden spoon or a rubber spatula.
    3. Once the ingredients are mixed in, turn the dough onto a floured surface and knead with your hands until the dough has completely come together. Then form the dough into a ball.
    4. Place the dough onto the prepared baking pan and score an X (about a half inch thick) through the top center with a knife. Sprinkle a dusting of flour on top.
    5. Bake in the oven for 15 minutes. Then reduce the heat to 350º and bake for another 40 minutes. You want the final color to be a golden brown.
    6. Let cool and enjoy!

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Grandma’s Zucchini bread

My family is everything to me. And I have been immensely blessed by the women in my family, they have instilled so many treasured values in my life. I was a pen pal with my great grandma from my childhood into adulthood. I’ve also been a pen pal with my grandma since I was a little kid; which has been exceedingly therapeutic since I moved so far away from her. They helped me appreciate the art of letter writing and sending cards. My mom has passed down recipes to me that she received from her mom, that grandma received from her own mother and so forth. Generations of women taking care of each other.

One of those cherished recipes is Zucchini bread. I remember my friend’s mother bringing zucchini from her garden so my mom could make her some loaves of our family’s zucchini bread. My mom got the recipe from her grandma and now she has passed it on to me. This was a very delicate recipe for me to modify. I didn’t want to alter it too much because then it wouldn’t be my family’s recipe anymore. All I did was switch from chicken eggs to flax eggs. Then added a healthier oil option; from vegetable oil to coconut oil. Everything else is original and just as delicious as I remember it.

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Zucchini Bread Recipe (vegan)

Serving: 2 loaves        Bake time: 1 hour

Ingredients:

  • 3 flax eggs (3tbsp of ground flax-seed mixed with 6-7tbs of water, set for 10 minute)
  • 2 cups of sugar
  • 1 cup of coconut oil
  • 2 tsp of vanilla
  • 2 cups of shredded zucchini
  • 3 cups of flour
  • 1/2 tsp of salt
  • 2 tsp of cinnamon
  • 1 tsp of baking soda
  • 1 tsp of baking powder

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Directions:

  1. Preheat the oven to 300 degree
  2. Grease two loaf pans
  3. In a large bowl, whisk the flax eggs, sugar, oil, and vanilla
  4. Stir the shredded zucchini in with the sugar mix
  5. In a separate bowl mix the flour, salt, cinnamon, baking soda, and baking powder.
  6. Using a sifter, sift the dry mixture over of the wet mixture and mix them together
  7. Split the batter between the two pans
  8. Bake for 1 hour (check the center with a toothpick; if it comes out clean, it’s done)
  9. Remove from the oven and let it cool down in the pan.

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