This recipe was inspired by a traditional Irish recipe, but modified to be whole food, plant-based.
3 1/2 cups whole wheat pastry flour, white whole wheat flour, or a combination of the two
1 1/2 cups raisins (non-traditional, but delicious)
1 tsp baking soda
1 tsp salt
2 Tbsp cashew butter (almond butter would likely work as well, albieit with a stronger flavor)
1 Tbsp ground flaxseed + 2 1/2 Tbsp water (“egg”)
1 3/4 cup unsweetened soy milk + 2 tsp white vinegar (“buttermilk”)
1 Tbsp unsweetened soymilk
1 Tbsp oats
Preheat the oven to 425 degrees F.
Mix together the dry ingredients, including the raisins. Add the cashew butter by dropping it by the teaspoon onto the top of the dry ingredients. Use your fingers to rub the cashew butter into the dry ingredients.
Combine the ground flaxseed with the water to make your “egg” and set aside. Add the vinegar to the soy milk to make your “buttermilk" and set aside. Generously flour your work surface.
Mix the “egg” with the “buttermilk” and fold this wet mixture into your dry mixture a bit at a time. Mix just until your dough is combined, but do not over mix. If the dough is a little bit rough and sticky, that is ok.
Turn the dough out onto your floured work surface, sprinkle with additional flour, and shape it into a circle about 1 1/2 inches thick. Transfer onto a well floured baking sheet or pizza stone. In the words of the traditional recipe: “Score the bread by blessing it with a deep cross on the top. Poke a hole in 4 corners of the bread to release the fairies and stop them from cursing your beautiful bread.”
Brush the loaf with soy milk and sprinkle with oats.
Bake for 15 minutes at 425 degrees F. Lower the temperature to 400 degrees F and bake for an additional 30 minutes. Your loaf should have a dull, hollow sound when tapped on the bottom. Allow to cool before enjoying.
Modified from Mum’s Traditional Irish Soda Bread by Gemma Stafford at https://www.biggerbolderbaking.com/irish-soda-bread/