Rosemary Currant Soda Bread

Rosemary Currant Soda Bread

I’ve been craving the flavors of fall this past week (Thanksgiving dinner withdrawal, I think!). This bread is comfort food on every level… the warm, earthy flavor of rosemary with sweet currants add to the satisfyingly dense, moist bread. Whether sliced fresh, toasted, or double baked, like a biscotti*, these flavors are a perfect snack, or as a side for a light meal. Switching out the rosemary and currants for cinnamon and raisins turns this into a tasty breakfast treat.

 

Rosemary Currant Soda Bread

(A Grow. Cook. Eat. Share. original recipe)

1/2 cup GF oat flour (or GF oats, finely ground in a food processor or blender)

1/2 cup almond meal, organic if possible

1/4 cup GF coconut flour, organic if possible

2 tablespoons ground flaxseed

1 tablespoon fresh, minced rosemary (or omit the rosemary and currants, and add 1 teaspoon ground cinnamon)

1 1/2 teaspoons zanthan gum

1 1/2 teaspoons baking soda

1/2 teaspoon sea salt

1 large farm fresh egg, organic if possible

3/4 cup milk (dairy, almond, coconut, or other), organic if possible

1/4 cup melted butter or coconut oil, organic if possible

2 tablespoons pure maple syrup

1 teaspoon white vinegar

3/4 cup currants, organic if possible (or omit the rosemary and currants, and add 3/4 cup organic raisins)

Rosemary Currant slices

Instructions

Preheat oven to 350 degrees (180 degrees)

Combine all dry ingredients (except currants) in a bowl, and whisk together to remove any lumps and combine thoroughly.

Melt butter or coconut oil, and add remaining wet ingredients, stirring to combine.

Add wet ingredient mixture to dry ingredients, and stir until combined.

Fold in currants, and scrape batter into a well greased or parchment lined loaf pan.

Bake for 45-50 minutes, or until the top has browned and the center is firm.

The loaf will be quite moist from the currants, even when cooked through.

Makes 12 slices.

*To make biscotti type crackers, slice cooled loaf into approximately 20 slices, and bake on a parchment lined cookie sheet for roughly 10 minutes longer, turning once, half way through to avoid burning. (They are delicious this way!

This bread would make an excellent gluten-free substitute for your favorite Thanksgiving stuffing/dressing recipe. Or for more gluten-free stuffing/dressing ideas, check out this Quinoa and Sage Stuffing recipe!

Advertisements

5 thoughts on “Rosemary Currant Soda Bread

  1. Pingback: Quinoa and Sage Stuffing | Grow. Cook. Eat. Share.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s