Posts Tagged ‘glutenfree Irish Soda Bread’

Menu for the Seed Market – March 14th and 15th

Monday, March 9th, 2015

Peanut Butter Caramel filled Easter Bunnies.

OUR MENU (all offerings are vegan AND glutenfree):

SALTED PEANUT BUTTER CARAMEL CUPS -JUNIOR MINTS -PECAN PIE - PEANUT BUTTER CARAMEL RICE CRISPY TREATS - PEPPERMINT PATTY BROWNIES - CHOCOLATE ALMOND PIEDORIS (the super nutty brownie) - PEANUT BUTTER CARAMEL EASTER BUNNIES - NUT BUSTER PECAN CLUSTER – COCONUT BROWNIES, CHAI BROWNIES, SALTED PEANUT FUDGE BROWNIES, BLONDIES - IRISH SODA BREAD MUFFINS – BLUEBERRY CHEESECAKE MINIS

Check back here Saturday morning. Menu may change before the event. There will be additions (and possibly substitutions) later in the week.

Gone Pie will be participating in the The Seed Market at The Altman Building (135 West 18th St.) again. This month, The Seed is hosting a 2 day event on March 14th and 15th. Tickets are free with a reservation. More info here.

We are super excited for this event and have a spectacular menu for you. As Day 1 of the Market is Pi Day, we will have a good selection of pies. We’ll try to mix up the menu for the two days as much as we can. Stay tuned for more details.

The first two Markets have been pretty packed! We recommend you arrive early to ensure you get the treat of your choice. We will also be accepting pre-orders if you would like to reserve your goodies in advance.

Here are some highlights of our market offerings. Check here for more on our Pi Day offerings.

Irish Soda Muffins. We repeat, IRISH SODA MUFFINS!!!!

Junior mints. Lots of mint filling in a perfect thin dark chocolate coating.

Peanut butter caramel rice crispy treats will be getting their Irish on for St. Paddy's celebrations.

The always popular salted caramel peanut butter cup

Meet Doris the Brownie. She is super nutty! (cashews, almonds, walnuts, filberts, pecans)

A glorious union of toasted pecans and caramashew filling in a chocolate cup,, that we call the Nut Buster. :-)

Irish Soda Bread Muffins (vegan and gluten-free)

Thursday, March 17th, 2011

With a little cross and everything. Sorghum flour on top.

I recently saw this recipe for Irish Soda Bread and I immediately remembered little Irish Soda Breads I made a loooong time ago. The flavor and texture and the smell of them baking! I must have caraway seeds and cardamom perfectly blended in a doughy slightly sweet bread. With plump little currants.

I did it! I did it! I love it! I love it!

The original recipe I found and made (with the addition of cardamom) is here.  They use a flour blend which resulted in a whole meal kind of bread. The bread really didn’t hold together well enough for my purposes.

Irish Soda Bread, as I recall it, is unabashedly white bread. I re-did the recipe a few times adding some of my flour blend and making a few other changes. The final result is super simple to make, once you gather all your ingredients.

I am playing with my version of their flour blend in other recipes. It makes a very different crumb when baked. The blend recipe is at the end of the post.

GLUTENFREE IRISH SODA BREAD

  • ½ cup currants, soaked/drained or well rinsed

  • 1 cup gluten-free  Hi Protein Flour Blend*
  • 2 tablespoons coconut flour
  • 6 tablespoons gluten-free flour blend
  • 1/4 cup + 1 tablespoon sorghum flour
  • 3  tablespoons vegan sugar
  • 1 tablespoon  baking powder
  • 1 1/4 teaspoon baking soda
  • ¾ teaspoon xanthan gum
  • ½ teaspoon sea salt

  • 6  tablespoons coconut oil

  • 2  tablespoons apple sauce
  • 1/2 cup So Delicious PLAIN coconut yogurt or vegan sour cream
  • 1 cup So Delicious organic coconut milk (unsweetened)
  • 1 tablespoon vinegar or lemon juice

  • 1 Tablespoon caraway seeds
  • 1/8  teaspoon cardamom

Combine the wet ingredients and set them aside.

Put all the dry ingredients in your mixer bowl.
Turn it off and on a couple of times to blend them.
Add coconut oil by the tablespoon to the flour mixture.
Let the coconut oil break up in the flour mix until you have
a fairly uniform almost cornmeal like mixture.

Add the cardamom and caraway seeds.

Add the liquid ingredients in two stages. Mix minimally.
When almost evenly mixed, add the drained currants.
Mix just until the dough is blended.

The dough gets firmer as it sits.

I made 12 muffins. I’m sure it would make a nice little loaf too.

This is a lovely, slightly starchy, dense dough. I flattened the muffins with wet hands. Then I sprinkled on some sorghum flour and cut crosses in them. The dough was extremely easy to work with.

Bake muffins at 375 degrees for 20 – 25 minutes.

If you made muffins like I did, you could be eating hot Soda Bread now!

I made a loaf too! It was possibly even more delicious. I did the loaf with coconut yogurt so it was soy free.

Hi Protein Flour Blend:

(This is my version of the original blend. You can see the original blend in the original article.Original….)

1 cup garfava flour
1 cup arrowroot starch
1 cup tapioca flour
1 cup millet flour
1/2 cup amaranth flour