I love St. Patrick’s Day. My grandfather’s birthday was the day before – March 16 – and though he was not very Irish, we always made a big deal of the day. We’d wear all green, go to parades and festivals, and have the traditional corned beef and cabbage meal, always with Irish soda bread. It was such a big deal in my family that last year, when my grandmother passed away on St. Patrick’s Day, we found it fitting and was glad she got one final Reuben in before going to meet my Pop.
Her death doesn’t taint the day, but instead makes it all the more worth celebrating. It’s been a hard year without her, but I know she is with me and proud of my many accomplishments this year. And I know she’d eat the hell out of these biscuits.
To be honest with you, I wasn’t even going to try to make a grain-free version of such an awesome classic, fearing the failure wouldn’t be worth it. But then I saw this recipe for Irish Soda Bread on Elana’s Pantry and decided to try my own version. I made biscuits for a variety of reasons. 1) Almond flour tends to dry out and I thought making smaller biscuits rather than a loaf would up my chances of keeping the consistency moist. 2) Portion control. I may or may not get a little carried away with Irish soda bread. 3) The flat bottoms are a perfect canvas for a big ol’ slab of grass-fed butter.
They came out better than I ever could have hoped – they taste just like I remember and I bet if you served them to non-GF people, they wouldn’t know that you were trying to poison them with healthy food. I used the whey I had leftover from my yogurt making, but you could use buttermilk in its place or coconut/almond milk + 1/4 tsp. lemon juice if you’re dairy-free.
What you need:
- 3 cups blanched almond flour (I use Honeyville
- 1 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 2/3 c. raisins
- 2-3 tsps. caraway seeds, depending on your preference (I like it strong, so used 3)
- 2 large eggs, beaten
- 1/4 c. whey or buttermilk (or coconut/almond milk + 1/4 tsp. lemon juice)
- 2 tbsp. honey
What you do:
- Mix the almond flour, baking soda, baking powder, raisins and caraway seeds in a bowl thoroughly ensuring no clumps.
- In a separate bowl, whisk the eggs, whey and honey.
- Add the wet ingredients to the dry and stir till combined.
- Spoon onto parchment paper into biscuit shapes. Mixture will be gooey. Makes 6-7 biscuits.
- Bake at 350 for 20 minutes and allow to sit until cooled.
- Schmear with grass-fed better.
This one’s for you, Nanny.