Whether you avoid grains or not, this Irish soda bread recipe will be your new favorite! The almond flour provides an excellent source of protein and fiber, is low in carbohydrates and free of gluten. Is that a win, or what?
Almond Flour
Almond flour is a great replacement for flour, if you are looking to keep your blood sugar nice and even. Who wouldn’t want that? Apple cider vinegar is also known for it’s beneficial effects on blood sugar. Furthermore, it also works as an antimicrobial and natural preservative in this recipe.
Manuka Honey
Manuka honey. Lets talk about this wonder of nature! Topically, it has been used to treat acne and eczema and works as a fabulous facewash/face mask. Leave on for 10 minutes or so and watch your skin shine and glow! Additionally, it can be placed on pimples, overnight, and watch them shrink by morning. It has also been used in New Zealand hospitals to treat Staph infections. WHAT? Yes! Even more so, it can be used to help prevent scarring after a burn or wound. Internally, Manuka honey can be used to combat a sore throat, fight against SIBO (small intestinal bacterial overgrowth- that just sounds bad, doesn’t it?), and reduce symptoms of allergies.
How to Find a Good Product
The secret is in the grade. Manuka honey comes with a UMF (Unique Manuka Factor) rating on each bottle, that ranges from 0 to 16+. The higher the rating, the better your source. My favorite source, at the most reasonable price can be found here.
- 0-4 means not detectable
- 5-9 =Low grade
- 10-15 =Medium grade
- 16+ =Superior high grade
Ingredients:
- 2 3/4 Cups almond flour
- 1.5 tsp of baking soda
- 1/4 tsp sea salt
- 2 Eggs
- 2 Tbsp Manuka honey
- 2 Tbsp apple cider vinegar
- 1/2 Cup organic raisins
Directions:
Set oven to 350 degrees. In a mixing bowl, combine the almond flour, salt, baking soda and raisins. With a spoon, mix in eggs, honey, and apple cider vinegar. It’s time to take those rings off and get your hands a little messy, but don’t worry, it’s not sticky at all! Mix loaf into a circular shape, with a little height. The height you shape it into is mostly the height of the finished product, so shape accordingly. Roughly 8 inches in width and 2 inches tall.
Set loaf on greased baking pan, parchment paper, or silicon cookie sheet. Optional: Sprinkle the top of your loaf with cinnamon, sea salt, or caraway seeds. Bake for 20 minutes. After 20 minutes, turn off the oven (don’t let yourself be tempted to open the oven door!) and leave bread in for an additional 10 minutes. Allow loaf to cool for a few minutes and serve! Your welcome. (You will thank me, right about now!)