St. Patrick’s Day is almost here and I wanted to give you a fun recipe that your whole family would love. It’s vegan, gluten-free and has no added oil, so everyone can partake!
Soda bread is traditionally made without any sweetener, so feel free to leave out the tiny amount of sugar if you’d rather, but I think it balances everything out.
These are great for breakfast with some jam and fruit and still go great with soups or stews.
I use soy milk because it will curdle when you add apple cider vinegar. If you choose to use a different nondairy milk, you can still add the vinegar for tartness, but it will not curdle because the protein counts are too low.
Serves: 8 mini rounds
- 1 cup Maskal Ivory Teff Flour
- ½ cup oat flour
- ¼ cup brown rice flour
- ¼ cup sorghum flour
- 1 teaspoon baking soda
- ½ teaspoon sugar
- ½ teaspoon salt
- 1 cup unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 1 tablespoon ground flaxseed mixed with 2 tablespoons warm water
- Preheat your oven to 400 degrees and prepare a baking sheet with parchment paper or spray oil.
- Mix the dry ingredients together in a medium-sized mixing bowl. Then mix the wet ingredients in a small mixing bowl.
- Add the dry to the wet and mix well. You can add some additional teff flour if the dough is sticky, but you want to dough to be soft.
- Use a round ¼ cup scoop and scoop the batter onto the baking sheet, making sure the tops are rounded.
- Using a knife, make an x in the top of each mini round.
- Bake for 15 to 20 minutes, until the tops are crisp and the insides are only slightly moist.