Irish Soda Bread-ish

Oy. This bread. I lost count of the trials it took before finally landing on a version I wanted to share. I don't really know what to call it, either. It's not traditional Irish soda bread, but it's not really like other types of bread or baked goods. 

It falls in between Irish soda bread, drop biscuits, cornbread, and scones. That's why I finally decided on Irish Soda Bread-ish. Just like I'm Ir-ish. 

I am also this funny in person.

I started out making this bread with almond flour, millet flour, and sorghum flour. The flavor was great but the texture just wasn't doing it for me. It was slightly gritty/grainy and turned slightly paste-like as you chewed. That sounds absolutely horrible. It was more than edible but just not what I wanted.

I then switched the almond flour to almond meal for a little more heartiness and swapped millet flour for out flour. The millet was definitely contributing to the grainy texture but the oat flour helped soften things up. Most gluten-free soda bread recipes call for starch and xanthan gum, which is probably what helps gives it a more traditional soda bread texture. While I have no problem with those ingredients, I try to bake using only whole-grain/nut flours as much as possible. I was determined to do what I could with the almond meal, oat flour, and sorghum flour.

Typically, Irish soda bread recipes also call for kneading the dough. But when I limited the amount of buttermilk to the point where I could knead the dough, it created a way-to-dense and dry loaf. Those were not edible. 

I found that folding the wet and dry together worked the best. You don't want to overwork this dough. The ingredients should be just combined before scooping into the pan.

The dough is quite shaggy and on the sticky side, for sure. It has a lot of airiness to it, so be gentle when you transition it to the pan. If you spread it firmly to the edges the air pockets will fill and you'll have a much denser loaf. When you move it to the pan you barely have to do anything at all. A few light taps to help it spread and you're good to go.

It comes together in under 10 minutes and then takes about 30 minutes to bake. Definitely an easy bread to make and a fabulous breakfast option. It's very low in sugar and has a good bit of protein and fiber from the whole-grain (and almond) flours.

So what's the best topping for this non-traditional Irish soda bread?

Butter + jam. 

Simply the best.

I have eaten my weight in this bread. I mean, really. It was bad. But oh so good.

While this may not be traditional Irish Soda Bread, I think you'll still approve.

Print Recipe!

Irish Soda Bread-ish

gluten-free

• 1 cup gluten-free oat flour
• 1 cup almond meal
• 3/4 cup + 2 tablespoons sorghum flour
• 2 tablespoons coconut sugar (or other granulated sugar)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons cold butter 
• 1 large egg + 1 yolk
• 1 cup low-fat buttermilk

Preheat oven to 450° F. Grease a 9-inch cast iron pan or pie dish.

Place dry ingredients in a large bowl and stir together until combined. Chop butter and cut in to the dry ingredients with a pastry cutter or the back of a fork until evenly distributed and crumbly.

In a medium bowl, whisk together the milk and eggs. (Be sure oven is fully preheated before mixing wet and dry. As soon as the dough is mixed and placed in the pan it needs to go in the oven.) Make a well in the center of the dry ingredients and pour in the wet. Fold the dry and wet ingredients together with a wooden spoon until you no longer see dry flour. Avoid over-stirring.

Hold the bowl over your pan and gently push the dough into the center of the pan. It should be sticky and thick. Gently tap (do not pack down or firmly spread -- work lightly) the center of the dough to help it spread towards the outer edges of the pan. The dough should be about 1 inch from the outer edge. The dough will be very shaggy with an airy feel.

Bake at 450° for 5 minutes, then reduce heat to 350° and bake for 20-25 minutes. Bread shoudl be golden brown on the top and edges and when you tap it should sound sort of hollow and feel set.

Let cool for 10 minutes then slice while warm and top with butter and jam. Let fully cool before storing. Bread loses outer crustiness once stored.

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Notes:

• I highly recommend making this recipe exactly as stated above for the best texture outcome.
• I like using Kerrygold butter here but regular butter will also do!

A large hunk of this bread, warmed, with 2-3 drippy eggs = breakfast perfection.

Ashley

Vanilla Bean Fig Scones

I’m absolutely in love with the jewel tone colors of figs.

Vanilla Bean Fig Scones | edibleperspective.com

I could stare at them all day long. Or at least for 10 solid minutes. They’re so tiny but chubby and that short stem! Yes, I have a fig-crush.

Vanilla Bean Fig Scones | edibleperspective.com

Let’s move on from figs to life. My brain feels all sorts of scattered lately. Please tell me it’s not just me. Maybe it’s the seasons changing. I mean, last week there was frost on the ground and this week it’s 90 degrees. Gotta’ love fall in Colorado. But really. I’m trying to avoid talking about being “SO BUSY,” but what do you say when you’re so freaking busy? How about, “I have a legit amount of commitments.”? Yeah, we’ll go with that. 

Vanilla Bean Fig Scones | edibleperspective.com

It’s a good thing, though, having a steady stream of work + life happenings. Trust me, I am over-the-top excited about the work that has come my way this past year. I’m absolutely loving it, and I’ll tell you more about it soon. But working for yourself is no joke. It’s a one [wo]man show over here. I think I missed the training day on, “How to become the boss and owner and employee and planner and do everything-er.” I’m sure many of you can relate, even if you do work for someone else.

So far I’ve learned it’s a slow + steady process with more growing pains than I ever imagined. And during these growing pains my dad tells me this is when I’m really learning about myself. Learning what excites me, what terrifies me, what gives me anxiety, what motivates me, etc. The growing pains can really suck, but my dad makes a good point. If I wasn’t testing myself this much maybe I wouldn’t be learning as much about myself? Dads and their wisdom.

This scattered brain feeling is all part of the learning process. It’s normal, and I need to remember that. And I’m hoping this legit amount of commitments keeps up so I can continue to hone my “do everything-er” skills. One day I’ll have it down to a science. But until then, let’s eat figgy scones.

Vanilla Bean Fig Scones | edibleperspective.com

Vanilla Bean Fig Scones | edibleperspective.com

Vanilla Bean Fig Scones | edibleperspective.com

Vanilla Bean Fig Scones | edibleperspective.com

Vanilla Bean Fig Scones | edibleperspective.com

Print this!

adapted from my lemon poppy seed scones

Vanilla Bean Fig Scones

gluten-free, refined sugar free // yields 16 petite scones

scones:

• 1 1/2 cups gluten-free oat flour
• 3/4 cup sweet rice flour
• 1/2 cup almond meal, or almond flour
• 1 tablespoon baking powder
• 1/3 cup coconut sugar, or muscovado, sucanat, or pure cane sugar
• 1/2 teaspoon salt
• 7 tablespoons cold butter, chopped
• 1/3 cup low-fat buttermilk
• 1 large egg
• 2 large egg yolks
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon scraped vanilla beans, from about 2 vanilla bean pods
• 3/4 cup 1/4-inch chopped fresh figs, stems removed

glaze:

• 1/2 cup powdered coconut sugar, directions in notes
• 2-3 tablespoons 1/2 & 1/2 cream
• 1/2 teaspoon pure vanilla extract

In a large bowl, stir together all dry ingredients until well combined. Add butter to the dry mixture and cut in with a pastry cutter or large fork until the mixture is crumbly and butter is evenly distributed. You want pebble-sized pieces of butter to remain in the mixture. Place bowl in the fridge.

In a medium bowl, whisk together all wet ingredients until thoroughly combined. Line 1-2 baking sheets with parchment paper. Set aside.

Remove the dry bowl from the fridge and pour the wet mixture into the dry. Gently stir with a large spoon until the liquid is just incorporated [the dough will not hold together at this point].

Finish mixing with one of your hands while lightly kneading it in the bowl until there is no dry flour in the bottom of the bowl. Knead once or twice more until held together but do not work into a tightly packed ball. The dough should not be too sticky, but very thick and heavy. It will stick to your fingers some. If overly sticky, add another 1 to 3 tablespoons of oat flour. Avoid over-kneading /mixing.

Split the dough in 2 halves, shape into rough ball-shapes, and place on the large baking sheet. Lightly work the dough into a circular shape with your fingertips until about 1/2-inch thickness all around. Lightly press in the edges to help them hold together. The dough will look shaggy and rough around the edges.

Repeat with second dough and then slice each circle into 8 petite scones. Preheat your oven to 425° F with a rack in the center position. Place the pan of scones in the freezer for 10 minutes while preheating.

Remove pan from the freezer and carefully separate the scones with a large metal spatula [re-slicing if needed]. Spread scones on the pan leaving 1 to 2 inches between each.

Bake for 12 to 15 minutes until the tops have risen and are cracked, and the bottom edges are golden brown. Let cool for 30 minutes then move to a cooling rack and allow to fully cool.

To make the glaze: Whisk together powdered sugar, 1/2 & 1/2, and vanilla extract. Add more cream to thin out if needed. Drizzle or spread over cooled scones and let rest for about 2 hours before serving. The texture is best a few hours out of the oven.

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Notes: I do not recommend making any substitutions or adjusting ingredient amounts in this recipe. Sweet rice flour can be found in many natural food stores but it can always be found [and for less money] at Asian supermarkets [also known as “glutinous rice flour”].

To make powdered coconut sugar: Place 1 cup coconut sugar [sucanat or pure cane sugar] in a blender with 1 tablespoon arrowroot starch [or cornstarch]. Turn on and blend until smooth like powdered sugar. Store excess in a sealed jar in a pantry.

Vanilla Bean Fig Scones | edibleperspective.com

Happy Friday, friends!

Ashley

p.s. The winner of Jessica’s cookbook, Seriously Delish is: Erika, who said, “Ahhhh so excited!!! Last insane thing I ate: probably the cake tasting at my birthday. Five different cakes (brought by my siblings)...chocolate on chocolate on ice cream on carrot on whipped cream on meringue on lemon. Altogether, so truly, insanely decadent. Thanks for doing the giveaway!”

Thanks for all who entered!!