Here’s the second part of our St. Patrick’s Day recipe series! While this one isn’t green, it’s definitely Irish. Or, at least Irish-American. This paleo take on the traditional recipe is a basic table bread. It’s known as “soda” bread because it uses baking soda instead of yeast. So, slather on some ghee or enjoy it on it’s own!

Paleo Irish Soda Bread
Write a review
  1. 2 cups Otto's cassava flour (start with 1/2 cup)
  2. 2 cups almond flour
  3. 2 tsp sea salt
  4. 2 tsp baking soda
  5. 4 tsp cream of tartar
  6. 2 egg
  7. 1 T apple cider vinegar
  8. 2 cups coconut milk
  9. 1/2 cup honey
  10. 1 cup ghee
  11. 1 cup raisins
  12. 3 T. caraway seeds
  1. Preheat oven to 400 degrees and lightly grease a heavy round pan.
  2. Mix coconut milk with apple cider vinegar.
  3. We have listed 2 cups of Cassava Flour above. Because it seems there are differences in brands of Cassava Flours and it can be affected by humidity we are suggesting to start with 1/2 and add more if needed. You want a moist very heavy batter that holds together in a ball
  4. Combine the rest of the dry ingredients and the raisins in a bowl and cut in the ghee just until it forms small
  5. clumps. Add the honey and eggs and then gradually add the prepared coconut milk. If it's sticky, add slightly more flour, if it's crumbly, add slightly more milk.
  6. Form the dough into a round and press lines into it vertically and horizontally using a sharp knife.
  7. Grease the pan and place dough into it. Bake at 400 degrees for 35 minutes, then cover the pan with foil and bake for an additional 5-10 minutes. When it's done, the edges and top will be lightly golden and the center will feel set but not fully firm. Cool for at least 10-15 minutes to finish setting up.
  8. Serve warm.
Paleo on the Go Test Kitchen