What to make your love for Valentine’s Day breakfast? Soda bread, of course! This recipe screams love. So much love that it is welcome every day after Valentine’s Day. And since this bread is so easy to make, I threw together a homebrewer’s version on Sunday night using spent grain flour from our Armistice Brew Co. Dark Saison. Because true love deserves a dinner of Irish soda bread and Champagne. Serve with Earth Balance and pure maple syrup to really pump up the flavor.
Vegan Irish Soda Bread
Adapted and veganized from Roti ‘n Rice‘s recipe
Makes 6-8 servings
1 cup of unsweetend coconut milk
1 tbs of lemon juice (juice from approx. 1/2 of a lemon)
2 cups of all purpose flour
3 tsp Truvia baking blend (or 2 tbs of regular sugar)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 tsp caraway seeds
Zest from 1 clementine (or approx. 1 tsp orange zest)
4 tsp of cold Earth Balance vegan butter, cut into several small pieces
1/2 cup of raisins
Preheat oven to 375 degrees. Combine coconut milk and lemon juice in a liquid measuring cup, stir, and set aside for 10 minutes to curdle while you prepare the other ingredients.
Whisk together flour, Truvia, baking powder, baking soda, salt, caraway seeds, and clementine zest in a large mixing bowl. With your hands, mix in the Earth Balance, squeezing the EB with the flour mixture until only small pea-sized pieces of EB remain.
Stir in the coconut milk (don’t worry, it will look strange and separated) and raisins until completely combined. Knead the dough on a floured surface until no longer sticky and holding together, adding handfuls of flour at a time as needed.
Once the dough is no longer sticky, form into a round loaf, and cut a cross into the loaf (optional but traditional). Bake on a parchment covered baking sheet for 35 minutes. The bread is ready when a knife comes out clean. Serve warm with EB and a drizzle of pure maple syrup.
Homebrewer’s Version of Irish Soda Bread
The recipe is the same but replace 1/3 of the flour with spent grain flour (here 2/3 cup of spent grain flour and 1 1/3 cup all purpose flour). The result is a darker and sweeter bread. I can only imagine that this is how true Irish soda bread is supposed to taste – earthy, malty, and absolutely delicious.