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Ready for St. Patrick’s Day? It’s a little early, but hopefully this will give you a chance to plan ahead! I saw a recipe for grain-free irish soda bread on Satisfying Eats, and it inspired me to put my own spin on it.
In the past, when I’ve made regular irish soda bread, I always used Irish whiskey soaked raisins. This time, I subbed raisins for dates and whiskey for bourbon. I really think the dates and bourbon give it a really different twist and nice sweetness. Also, I had neither raisins nor Irish whiskey in my pantry… so there’s that.
This recipe also uses buttermilk, which is traditional. You can make this dairy free by subbing buttermilk for coconut milk and apple cider vinegar (1/2 cup + 1/2 Tbsp), or you could also use whole milk + ACV.
I would definitely encourage you to try this one, totally not hard to make and very moist and delicious! It’s pretty boozy, so probably best to keep this one for yourself after the kids go to bed.
- 8 dates, pitted and chopped (I used medjool )
- scant 1/4 cup bourbon
- 2 cups almond flour (Link to product)
- 3 T coconut flour (Link to product)
- 1.5 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup buttermilk
- 1/2 to 3/4 T maple syrup* (link to product)
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Remove pits from 8 dates and finely chop. Place dates in a small bowl, cover with bourbon and let sit 10-15 minutes (or longer)
- In a bowl, mix together dry ingredients (almond flour, coconut flour, salt, baking soda)
- Whisk dry ingredients, making sure that all lumps are gone.
- Add in wet ingredients (buttermilk, eggs, maple syrup, bourbon soaked dates)
- Mix well. Batter will be very thick.
- Scoop batter out onto parchment, loosely form into a "loaf" and score with an "X".
- Bake at 350 for 30 minutes, until golden brown (this may vary from oven to oven.)
- *sweetness level will depend on your personal taste!
Please let me know if you liked it!