My soda bread is a little different then the original one. You may have noticed it is a little darker because it’s made with flaxseed meal. Flaxseeds are rich in nutrients like omega-3 fats, lignans, which may reduce cancer risk, they are also rich in dietary fiber, and may help lower cholesterol levels, and blood pressure.
Usually raisins are used in the dough mixture, but to make it lectin-free I opted for dry dates instead. Raisins are very high in sugar content opposed to dry dates. Dates are the fruit of the date palm tree that are high in fiber and they have a low glycemic index (GI), which measures how quickly your blood sugar rises after eating a certain food. Dates are great for preventing constipation.
- 1 cup coconut milk
- 1 tablespoon apple cider vinegar or lemon juice
- 2 large eggs
- 2 tablespoons ghee, melted butter, or avocado oil
- 2 cups blanched almond flour
- 1 cup tapioca flour or arrowroot flour
- 1 cup golden or regular flaxseed meal
- 3 tablespoons granulated sweetener (Swerve or Monk Fruit)
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 3/4 cup dry and cut dates
- Preheat your oven to 400°F. You can use a 10” cast iron skillet or 9-10” cake pan for this recipe. Brush your pan of choice with oil and set aside.
- Whisk together the coconut milk with the vinegar or lemon juice to make “buttermilk” and allow it to sit for 5 minutes. In a medium bowl, whisk the eggs and ghee or oil together with the buttermilk you just made and set aside.
- In a large bowl, combine the almond flour, tapioca and flaxseed meal, then stir in the sweetener, baking soda and salt plus the dates. Pour in the buttermilk mixture and mix well. The dough will be thick and sticky.
- Transfer the dough to the oiled pan or skillet and gently use your hands to round it out, with as much height as possible. Using a very sharp knife, score an X into the top.
- Bake in the preheated oven until the top of the bread is golden brown and center is cooked through, about 35-40 minutes.
- Remove from the oven and allow the bread to cool in the pan for at least 15 minutes, then transfer to a wire rack to cool completely. Once cooled, slice and serve as desired. I recommend cooling the bread fully before slicing.
- Cover and store the leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.