Irish Soda Bread (AIP & Paleo), with video

My husband loves to make (and eat) corned beef and cabbage, with carrots & potatoes for St. Patrick’s Day. Once we got married, I started making gluten-free Irish soda bread to contribute to the festivities—we quite often host friends for this epic meal :) Last year, I experimented last minute with making a paleo Irish soda bread that only needed eggs as an AIP reintroduction. It was OK, but not as tasty and I’d liked and it was really really crumbly… Plus, I really wanted to figure out a version that people still in the elimination phase of AIP could enjoy too. This year, I went completely back to the drawing board and came up with this recipe I’m sharing today.

Now, as with pretty much all AIP versions of baked goods, keep an open mind when trying this recipe… By keeping this recipe elimination phase compliant, I’ve worked with some pretty strict ingredient limitations, and to be honest, it has been a couple years since I’ve had “real” Irish soda bread to compare my version to. But I have come up with what I consider to be a pretty delicious, fairly close to the real deal option.

This AIP Irish soda bread tastes the best & has the best texture the day it’s baked. However, since I also don’t recommend eating an entire loaf in one day by yourself, it does make some pretty epic toast slathered in fruit-sweetened jam (like the St. Dalfour apricot in these photos) the following day…. Just make sure to toast it in a gluten-free toaster/toaster oven or under the broiler.

Also, since I know AIP baking can be more challenging than regular baking, I’ve created my first recipe-tutorial video detailing how I make this Irish Soda Bread. Check it out below, or on YouTube. Happy baking!

Irish Soda Bread (AIP & Paleo) 

8 fl oz (1 cup), plus 1-2 additional teaspoons coconut milk 

1 teaspoon apple cider vinegar  

75 g (2/3 cup) coconut flour  

80 g (2/3 cup) tapioca starch  

85 g (2/3 cup) arrowroot  

1 tablespoon gelatin  

1 tablespoon coconut sugar 

1 teaspoon AIP baking powder (see recipe below) 

1 teaspoon baking soda  

1/2 teaspoon sea salt  

48 g (4 tablespoons) palm shortening  

80 g (1/2 c) zante currants

1. Preheat the oven to 375 F. Line a baking sheet with a piece of parchment paper—I used a quarter sheet. 
2. Measure the coconut milk into a liquid measuring cup. Add the apple cider vinegar. Set aside to make faux “buttermilk.”  
3. In a large mixing bowl, whisk together the coconut flour, tapioca starch, arrowroot, gelatin, coconut sugar, AIP baking powder, baking soda, and salt until evenly combined. 
4. Add the palm shortening to the mixing bowl. Use a fork or pastry blender to work the shortening in to the dry ingredients. Continue until the ingredients resemble coarse meal. 
5. Pour in the coconut milk/vinegar. Stir with a silicone spatula or wooden spoon. Once mostly combined, switch to hand kneading until the dough can be squeezed together to form a ball. If needed, add additional coconut milk 1 tablespoon at a time (adding a maximum of 2 tablespoons). The finished bread will have the best texture with the least amount of coconut milk added, but the dough does need to be able to form into a ball that doesn’t completely break apart. 
6. Form the dough into a disc & place on the prepared baking sheet. Use a serrated knife (I have this one) to cut an X in the center of the dough—the X allows heat to better penetrate to the center of the bread as it bakes. 
7. Place the pan in the pre-heated oven & bake for 30 minutes. After 30 minutes, rotate the pan and bake for another 10 to 15 minutes, or until the center X is dry & the bread is golden. 
8. Remove the finished bread from the oven & allow to cool completely before slicing. This bread has the best texture the day it is made, but it also makes excellent toast the following day. Store any leftovers, wrapped, at room temperature.

AIP/Paleo Baking Powder
81 grams (1/2 cup) cream of tartar 
55 grams (1/4 cup) baking soda
30 grams (1/4 cup) arrowroot or tapioca 

1. Sift together the cream of tartar, baking soda, and arrowroot/tapioca.
2. Store in an airtight jar. Use wherever baking powder is used.

 

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Zucchini Bread (Paleo & Nut-free)

At the end of summer each year, it seems as though zucchini recipes & zucchini things are everywhere as people are trying to either savor one of the flavors of summer, or they’re trying to figure out how to use up the crazy amount of zucchini their garden produced. We’ve eaten a fair amount of zucchini this summer, but most all of it was purchased from a store. Someday, it’ll be nice to grow our own & join the group of people with overloads of zucchini.

Most of our zucchini consumption has been savory: Sautéed with shallots & bacon, roasted in the oven, sliced into stir-fry/hash, grated raw on salads & the ever amazing zucchini noodles (aka “zoodles”)... I did make this zucchini bread a couple of times after successfully reintroducing whole eggs. Even the non-paleo people remarked that they enjoyed it, though it isn’t as sweet as most zucchini bread recipes.  One night back in ND, I served it more like a pound cake than a quick bread, by topping slices with a little coconut whipped cream and an extra drizzle of local honey.

Often times, paleo baked goods rely heavily on the use of almond flour & other nut flours. One of the things I like about this particular recipe is that it uses coconut flour instead of almond flour. For me, and many other people who are in the reintroduction stages of the autoimmune protocol (aka AIP and/or autoimmune paleo), keeping my nut consumption on a limited level helps me to feel the best. Coconut flour is still a bit of a mystery to me, because it acts so different than regular wheat flours & other gluten free flours. This zucchini bread isn’t quite as tall as others may be, and the coconut flour does give it more of a spongy texture, but nevertheless, it is very, very tasty!  

I even have to be a little careful about how often I make this recipe. It’s taken a lot of conscious effort (and time) to subdue my sweet tooth and the part of me that craves treats... Lately, eating a couple bites of fruit is enough to satisfy me (and I’ve even been working to reduce my fruit consumption, because even excess sugars from fruit are not good for me). When I have this zucchini bread around, I find myself constantly eating tiny slices of it! I should be continuing in the mindset that sweets, even ones made with safe-to-me, paleo compliant ingredients, are still to be enjoyed sparingly.  Pairing some of the leftover zucchini bread with chicken sausages & a homemade paleo-ified bulletproof pumpkin spice latte was a special treat. 

Zucchini Bread (Paleo & Nut-free) 
adapted from Small Footprint Family

Note: this recipe is *close* to AIP, but still includes eggs (which I have successfully reintroduced in small quantities). If you’re following strict AIP, you could try the gelatin egg replacer (see this post); however, I have not tested that substitution yet....  

1 Zucchini, grated (around 5.7 oz)
56 g / 1/2 c Coconut Flour (I use Bob's Red Mill Organic Coconut Flour)
3/4 tsp Baking Soda
1/2 tsp Sea Salt
2 Tbl Cinnamon
4 large pastured eggs, room temperature
64 g / 3 Tbl Raw Honey
13 g (1 Tbl) Coconut Oil, room temperature, plus additional for the pan
1 ripe banana, mashed

1. Using the large openings on a box grater, grate the zucchini into a bowl. Allow to sit while measuring the rest of the ingredients. 
2. Preheat the oven to 350 F. Line a loaf pan with parchment paper & brush the paper with coconut oil. Set aside. 
3. In a small bowl, mix together the coconut flour, baking soda, salt and cinnamon. 
4. In a separate medium sized bowl, whisk the eggs, honey & coconut oil. Mix in the mashed banana. Add the dry ingredients & whisk thoroughly until there aren’t any lumps. 
5. Squeeze as much liquid as possible from the grated zucchini (I do this by dividing the zucchini into a couple handfuls & squeeze it as hard as I can) & add it to the batter. Pour into the prepared loaf pan & bake for 45 to 50 minutes (or until a toothpick inserted into the center comes out clean). 
6. Cool for a few minutes in the pan, then remove, using the parchment liner to assist. 
7. Once completely cooled, store in an airtight container at room temperature. Slice just before serving. This zucchini bread is not extremely sweet, so you may wish to serve it with an extra drizzle of honey, if you’re not following a low sugar diet. 

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Gingerbread Pound Cake (GF)

How did it get to be December 9th already?!? I’m a bit behind on holiday prep this year, but maybe this gingerbread pound cake will help me get into holiday overdrive.  

Most gingerbread recipes produce cake that is fairly light and delicate, but in this case, I wanted a sturdier cake while still retaining the warm spice & molasses flavor of a traditional gingerbread.

And a loaf-shaped cake somehow feels a bit more relaxed, not to mention eating it on the go is easier (though perhaps that isn’t so much a good thing to mindlessly be eating cake while doing other things).

I’m sure it would be great with a glaze or an icing, but in the spirit of trying to keep things a bit lighter during the holiday season when indulging is inevitable, I decided to forgo any glaze.  It was just the right amount of sweet without any extras.

We enjoyed eating cold slices of the cake just on their own accompanied by piping hot cups of Holiday Tea. But to dress it up a bit for a dinner party with friends, I added a scoop of eggnog ice cream & a drizzle of orange sauce (from this post) --absolutely delicious!

Gingerbread Pound Cake (GF) 
adapted from Channeling Contessa via The Every Girl
Yields one 9x5 inch loaf

8.5 oz / 2c Jeanne’s Gluten Free AP Flour Mix (or substitute cake/AP flour if not GF)
1 tbl Ground Ginger
2 tsp Cinnamon
1/2 tsp Cloves
1/2 tsp Nutmeg
1/2 tsp Cardamom 
1 tsp Baking Powder
3/4 tsp Salt
6 oz / 12 tbl (1.5 sticks) Unsalted Butter, softened
8 oz / 1 brick Cream Cheese, softened
3.5 oz / 1/2 c Granulated Sugar
5.6 oz / 3/4 c packed dark brown sugar
4 oz / 1/3 c Molasses
4 eggs, room temperature
2 tsp Vanilla Extract

1. Preheat the oven to 325 F.  Grease a 9x5 loaf pan with pan spray (or additional softened butter).  Line with parchment and grease the parchment too. 
2. In a medium mixing bowl, add the flour, spices, baking powder, and salt. Whisk to combine. Set aside.
3. Place the softened butter & cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth & completely combined. Scrape down the sides.
4. Add the sugars & continue mixing on medium speed until light and fluffy.  Add the molasses & beat until smooth.  Scrape down the sides.  
5. Add the eggs, one at a time, as well as the vanilla, & mix until completely combined. 
6. On low speed, stir in the dry ingredients.  Mix until just combined. Remove the bowl from the mixer & use a spatula to finish mixing by hand.  
7. Pour the batter into the prepared pan & place into the preheated oven. Bake for 1 hr and 25 minutes (or until a toothpick inserted into the center of the cake comes out clean). 
8. Cool for 30 minutes in the pan, then remove from the pan.  
9. Allow to cool completely before slicing. Store any leftovers, well wrapped, at room temperature or in the refrigerator. Loaf may also be frozen for longevity. 

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Cinnamon Chip Scones (GF)

No matter whether it was Thanksgiving, Christmas or Easter, I grew up with the tradition of having a special holiday breakfast.  My mom would make an egg casserole (which we called “egg bake” in the upper midwest) and cinnamon rolls, and there would also be fruit & juice. Mom would set the table with a festive tablecloth, the crystal juice glasses that otherwise lived in the china cabinet, sometimes the fine china, but always with holiday napkins. After my dad said the blessing, we would clink glasses, toast to whatever holiday it happened to be, and then, of course, eat!

With my insatiable sweet tooth, my personal favorite part was the Pillsbury cinnamon rolls that Mom would bake in a round cake pan. As most siblings do, my sisters and I would all try to vie for the middle roll which usually had the most frosting. I still have a particular fondness, even to this day, for freshly baked Pillsbury cinnamon rolls.

As a somewhat newly married couple, my husband and I are still developing our own traditions. One of the the traditions I’m trying to pass into our “micro-family” is the holiday breakfast concept. Of course there are a few adaptations my husband and I like to make (coffee is a must and sometimes we mix a little bubbly with the juice), but I still dearly wish to include my beloved cinnamon rolls.  Once I started living mostly gluten free, though, suddenly the options changed.  There are very few gluten free options in our small-ish town, unless you want to make things yourself.

I’ve done a fair amount of gluten free baking & cooking these days, but yeasted products still are a bit of a mystery to me. I’m well versed in how bread flour works in artisan breads & I just haven’t mastered how to mimic those items in gluten free versions. Last weekend, I attempted to adapt a cinnamon roll recipe to be gluten free, but the results were not good. The texture was all off & so was the flavor.... I guess it may take a lot more testing before I am confident in adapted gluten filled yeast products to be gluten free.

Luckily, scones ARE easily adapted to be gluten free.  This particular cinnamon chip variation tastes surprisingly a lot like my favorite pillsbury cinnamon rolls.  I added a bit of leftover pumpkin puree to the dough.  Rather than tasting “pumpkin-y,” the puree just adds a bit of extra moisture & helps deepen the complexity of the flavors.  Once the glaze is added they became a perfect substitution--in fact, I couldn’t stop eating my test batch! I had to put the leftovers in the freezer to curb myself.  Since scones fit in the non-yeasted “quickbread” category of baking, they don’t require rising time! I love recipes that save time during busy holidays. These scones absolutely will be making an appearance on this year’s Thanksgiving brunch table.

I hope that wherever you are this Thanksgiving and holiday season, you are able to spend time laughing and giving thanks with friends & family, and that you take time to make & eat good food. Perhaps you can start your own holiday breakfast tradition.

Cinnamon Chip Scones (GF) 
yields 12 to 16 scones, depending on the size

Scones
4 oz / 1 stick Unsalted butter, cold
2/3 c Whole Milk + 1 tsp Lemon Juice (or substitute Buttermilk )
8.5 oz / 2 c Jeanne’s Gluten Free AP Flour Mix (or substitute regular AP flour, if not gluten free) {LINK} 
1.85 oz / 1/4 c Brown Sugar
1/2 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp Salt
1 tsp Cinnamon
120 g / 1/2 c Cinnamon Chips
122 g / 1/2 c Pumpkin Puree 
Tapioca Starch, for dusting

Glaze
Confectioners’ Sugar
Milk 

1. Grate the cold butter, using the large grate part of a box grater, onto a piece of plastic wrap or parchment paper. Place the grated butter into the freezer while measuring & preparing the remaining ingredients. If not using buttermilk, mix the whole milk with the lemon juice & let stand at room temp. 
2. Measure the remaining ingredients. Preheat the oven to 400 F. Line 2 baking sheets with parchment paper & set aside. 
3. In a large bowl, whisk together the flour, sugar, soda, powder, salt & cinnamon.  Add the frozen butter pieces & toss quickly with your hands to combine.  Break up any large clumps.  Add the cinnamon chips & briefly toss to combine. 
4. In a liquid measuring cup, whisk together the buttermilk with the pumpkin puree. Add the liquid to the dry ingredients & quickly mix with your hands until the dry ingredients are just incorporated. Be careful not to overwork the dough or let the heat from your hands melt all the butter.  
5. Dust the clean counter or board with additional tapioca starch (or AP flour, if not gluten free).  Pat the dough out, adding tapioca starch on top of the dough & onto your hands, until the dough is approximately an inch tall.  Use a small round cutter (or any shape you like) to cut out scones.  Place the cut scones onto the prepared baking sheets. Carefully gather the scraps & re-pat them out, repeating the process until the dough is all used.  (Note: re-rolling works well with the gluten free dough, but if regular flour is used, the re-rolled scones may be a bit tougher.) Alternately, you can use a large cookie scoop to make drop scones by scooping the scone dough out of the bowl & portioning it directly onto the sheet pan. 
6. Use a try pastry brush to brush off any excess tapioca starch.  Bake both pans in the preheated oven for 15 minutes, rotating the pans & swapping the top and bottom pans halfway through.  The scones are done when they are lightly brown & the cinnamon chips begin to caramelize.  
7. Remove the pans from the oven & allow to cool slightly while the glaze is made.    
8. In a separate bowl, sift a little confectioners’ sugar to remove any lumps. Add a splash of milk & whisk until combined. Adjust the amount of milk & confectioners sugar until you achieve a thick glaze. Either stripe the glaze across the slightly warm scones, using either a cornet paper piping bag, a zip-top bag with a corner cut off, or a pastry bag.  Alternately, dip the slightly warm scones into the glaze.  Allow the glaze to set & serve. 
9. Store any leftover scones at room temperature in a covered container for up to 2 days, or freeze for longer.  

Note: As far as cinnamon chips go, I usually use Hershey’s brand.  However, they can be a bit difficult to find sometimes...   In some areas, like I discovered in South Carolina, they are only available during the holiday season, so I recommend stocking up.  Or, King Arthur has they available to order from their website (as does Amazon. ).  

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Blueberry Muffins (Gluten Free)

Blueberry muffins really have not been my favorite muffin variety. Nothing against them, but I usually would rather eat a more exciting muffin.... Actually, raisin bran muffins are typically my favorite.  Or pumpkin. And most often, I’d rather eat a scone than a muffin.  But I recently developed a craving for muffins. Specifically, blueberry muffins.

Blueberries themselves are one of my very favorite fruits.  I’ll sit and eat an entire container of them until they’re gone--perfect summertime meal or snack.  Most often, fresh blueberries get eaten before they can be used in baked goods.  But when I saw blueberries on a fantastic sale at the grocery store, I bought two packages: one for eating and one for muffins.

On my birthday last year, I made confetti cake waffles for breakfast.  While they were amazingly delicious, they also were so rich that the practically put me into a sugar coma for the rest of the day.  This year, instead, I decided to satisfy the craving and make blueberry muffins.

I found found an intriguing recipe from one of my favorite cookbooks (which shall remain nameless).  I was very interested in the recipe because it included a good amount of pecan flour (and I just happened to have pecan flour in the freezer).

I gathered the necessary ingredients (mis-en-place) and mixed the batter.  It seemed quite a bit thicker than I thought a muffin recipe should be.  I double checked the ingredients & no, I hadn’t forgotten anything or mis-measured.  So, I added a splash more milk. I portioned the the still-thick-batter into the lined muffin pan.  I baked the muffins.

When I pulled them from the oven, I could immediately tell there was a flaw in the recipe.  The muffins failed to spread or puff at all.  They looked pretty terrible & they didn’t taste great either.  Fail.  Even sadder, birthday fail :( And, I was STILL craving blueberry muffins!

Since then, I’ve searched through many additional recipes, searching for the perfect “redemption muffin” recipe.  And I think I’ve found it.  A slightly sweet, slightly caky muffin, bursting with blueberries.  The flavor and fragrance from the addition of almond extract is a lovely touch too.

The original recipe includes an almond streusel topping, but I didn’t have enough butter on hand to make it.  Honestly, I didn’t miss the streusel one bit! Shock--usually I’m a huge streusel fan! The muffin was delicious without it. Blueberry muffin redemption has been found!  I may have eaten three of them for breakfast that day....

Blueberry Muffins (adapted to be gluten free) 
adapted from Williams Sonoma Taste
Yields 9 muffins

157 g Gluten Free Flour (I used my favorite blend; or if you’re not GF, use regular AP flour) 
78 g Granulated Sugar
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Fine Grain Sea Salt
pinch Nutmeg, freshly grated 

4 fl oz Buttermilk
1 ea Eggs
38 g Unsalted Butter, melted & slightly cooled
1/4 tsp Vanilla Extract
scant 1/4 tsp Almond Extract

110 g Blueberries, fresh (plus a little extra, if desired) 

1. Preheat the oven to 400 F. Line a muffin pan with 9 papers. Optional: lightly spray the bottoms of the liners with non-stick spray. 
2. If not already done, heat the butter in the microwave until just barely melted.  Set aside to cool slightly while gathering the remaining ingredients. 
3. In a medium bowl, whisk together the dry ingredients.  Measure the buttermilk into a liquid measuring cup.  To that cup, add the egg, butter, & extract.  Gently whisk to combine.  
4. Pour the liquid into the dry ingredients.  Stir half-way and add the blueberries.  Very gently stir until combined, trying not to smash the blueberries in the progress.  
5. Use a portion scoop to divide the batter evenly among the prepared muffin cups.  If you notice the bottom of the batter is low on blueberries, throw in a few extras
6. Bake for approximately 20 minutes, or until a toothpick inserted into the center of a muffin (and not into a blueberry) comes out almost clean with just a few crumbs sticking to it.  
7. Cool slightly and serve.  Store any cooled leftovers in an airtight container for a day, or in the refrigerator for several days (due to the fruit content).  

Note: You can substitute frozen blueberries for the fresh ones.  Just add them to the batter frozen (even frozen they may dye the batter a bit blue) and increase the baking time by a few minutes.  

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