I am not one to try and replicate bread products.  Throughout all the years of being sick, and having to give up foods otherwise very prominent in the standard American diet, I simply don’t have desire, or tastebuds, to ever eat anything like bread again.  To me, if a “food” requires other ingredients to be put on top of it in order to taste good, it is not real food at all.  That being said, I still certainly find joy in re-creating classic recipes for others, with a more whole-foods, low-inflammatory approach.  Today’s soda bread recipe is a perfect example, as not only is it autoimmune-friendly, but it also remarkably similar to that of a traditional soda bread.  Not only that, but the bread as a whole is tasty enough on its own, though using it as a vessel for your favorite fat is still certainly acceptable.  If you are not familiar with soda bread, it is a bread from the 19th century leavened with baking soda (hence the word soda) in place of yeast, of which is reacted with sour buttermilk to cause the dough to rise. Though my recipe, and many of the originals, are on the sweeter side, Irish soda bread was seen as a poor mans food, eaten as a main course.  The cross marked on the top of the round loaf was done so by those in the Southern regions of Ireland, while those in the Northern parts of the country skipped the crisscross and cut it into 4 triangles before cooking on a flat griddle, of which they then slathered in warm butter.

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 At first, soda bread may not sound too exciting.  However, today’s cinnamon raisin version is sure to convince you otherwise, as both my family and friends thought it was truly outstanding.  With a crusty outside, yet moist, bread-like texture on the inside, and a slight sweetness from the maple syrup, this cinnamon raisin bread pairs perfectly with your morning cup of tea or coffee, as a treat, or, as my mom plans to enjoy hers, on a plane ride while we traveled to Colorado.  What is even better, is that it is yet another great way to sneak entomophagy into your weekly eats.  As a note, if you wish to make it completely fruit sweetened, you can easily substitute the maple syrup for date paste puree, or apple sauce, though that results in much less sweet loaf.  The yellow plantain may also be replaced with a yellow-green banana, though I cannot 100% guarantee anything.  Overall, I wouldn’t change one thing about today’s recipe, nor would those who taste tested it for me, ensuring that you too will love making it as well.  But that is not all, I have two things that I must remind you of.  First, make sure and enter my Organic Gemini giveaway for your chance to win some tigernut products, and second, head on over to The Paleo Mom to learn all about her new show, Paleo Bites, and spread the word to all your friends and family!

Cinnamon Raisin Soda Bread

Print Recipe

(Makes 4, 6 inch round loaves) 
Ingredients

• 1 cup tigernut flour
• 1/2 cup arrowroot flour
• 1/4 cup cricket flour
• 1 tbsp grass-fed gelatin 
• 1 tbsp cinnamon
• 1 tsp baking soda
• 1 tsp grain-free baking powder 
• 1/2 tsp sea salt
• 1/3 cup pureed plantain (yellow-green)
• 1/2 cup maple syrup
• 1/4 cup non-hydrogenated palm shortening – melted
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tbsp water
• 1/2 cup raisins
• Arrowroot flour for dusting

Process 

• In a food processor, puree peeled plantain until smooth, then add in maple syrup, melted palm shortening, and vanilla, processing until fully combined.
• In a small bowl, sift together tigernut flour, arrowroot flour, cricket flour, gelatin, cinnamon, sea salt, and baking soda.
• In a small ramekin, dissolve the grain free baking powder in the lemon juice and water.
• Add both the dry mixture and baking powder slurry to the food processor, allowing the mixture to puree until a sticky dough has formed.
• Remove the blade from the food processor, fold in the raisins, and allow the dough to sit for 30 minutes at room temperature.
• Preheat oven to 350 degrees.
• Once the dough has rested, use floured hands to divide the dough into 4 equal pieces.
• Form each piece of dough into a 4 inch wide, 1 1/2-2 inchs tall circular loaf, placing each on a parchment lined baking sheet. *If the dough is too sticky to handle, simply sprinkle more flour on top of the loaves until it is easier to work with.
• Score the top of each loaf with a knife, making a shallow crisscross.
• Place the baking sheet in a preheated oven, allowing them to bake for 25 minutes, until golden around the edges.
• Remove from the oven and allow the loaves to cool 10-15 minutes before removing and cooling further on a wired rack.
• Cut into fourths, slather with your favorite fat, and enjoy!

Recipe Notes 

If you do not have cricket flour, it is worth trying to replace it with either more tigernut flour, or almond flour if you can have nuts.

 

Joshua 1:9 “Have I not commanded you? Be strong and of good courage; do not be afraid, nor be dismayed, for the Lord your God is with you wherever you go.”