Monday, March 17, 2014

Dairy-Free Caraway and Currant Soda Bread

When my daughter the almost-vegan requests a baked item I do what I can to oblige her. Her memories from past holiday meals usually spur a craving, and soda bread on St. Patrick's Day is one of her favorites.

Most soda breads worth their weight in buttermilk are loaded with tasty dairy. For an almost-vegan this can be problematic, so for this year's bread it was out with the butter in with the almond.

Dairy-free Caraway and Currant Soda Bread
Makes 8-inch round loaf

2 cups sifted all-purpose flour
2 tablespoons sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chilled Smart Balance (or your favorite non-dairy butter substitute), cut into bits
1 egg
2/3 cup almond milk plus 2 tablespoon lemon juice
1 cup currants
1 1/2 teaspoons caraway
2 additional tablespoons sugar for topping

Preheat oven to 375 degrees.

Whisk together flour, sugar, baking powder, soda, and salt. Place in food processor, add Smart Balance; pulse until butter breaks up evenly. Add egg and and almond milk/lemon juice; process until dough forms. Add currant and caraway and pulse until evenly combined.

Spread dough in 8-inch round pan greased with Smart Balance. Make cross in top of dough; sprinkle with sugar.

Bake 35 - 45 minutes or until just golden on top. Cool and serve.

*Adapted from "Joy of Cooking."

2 comments:

stephanieann said...

om nom nom, thank you SO MUCH. the leftover bread will be enjoyed by the boyfriend and I with dinner tonight...I'm thinking vegan shepherd's pie with sweet potatoes? :D

patrice said...

Hurrah I am glad you like it!