Happy St.Patrick’s Month!! I grew up in an area where St.Patrick’s Day is a very big deal & the weekend after the official Holiday (March 17th), there is always a Road Race, and then the St. Patrick’s Day Parade the following day! For an Irish/Italian/French/English gal, this was the month that I really tapped into my Irish heritage! Irish Blessing bread, among other fantastic Irish recipes, were always served at my Nana & Grandpa’s house after we watched the parade at the corner of their street (The Best seats in the whole parade!)
Since then, many years later, we still go to my aunt’s house, also nearby, but on a different corner & these days we all bring appetizers, beverages & order in a pizza. We all have a wonderful time these days, but I pine for the good ole days of how it used to be.
Here is a g-free version of the ever-popular & well-known Irish Blessing bread recipe. It won’t rise as much as the original, but it’s still very good & it is our tradition. Hope you enjoy this recipe & this Wonderful Holiday!! Happy St. Patrick’s Day!!
“May the Road rise up to meet you. May the wind always be at your back. May the Sun warm upon your face. The rains fall soft upon your fields and until we meet again, May God hold you in the palm of His hand.”
-Traditional Gaelic Blessing
Irish Blessing Bread
2 quart casserole dish
2 1/2 cups gfree all purpose flour (with xanthan gum already added to flour)
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp salt
1/4 cup vegan butter (I like to use Earth Balance stick), cold & in cubes
1 egg (if vegan, you can use flax or chia egg)
1/2 cup sugar
1 1/2 cups almond milk with 1 TBSPN white vinegar in it (homemade buttermilk)
1 cup raisins
1-2 TBSPNS caraway seeds (your preference as to how much you want, I like 2 Tbspns)
1. Measure out almond milk in a glass measuring cup. Put 1 TBSPN vinegar in it. Let it sit & curdle. This is your buttermilk. Set aside.
*If using a chia or flax egg, make now & set aside.
2. Sift dry ingredients in small bowl, or use whisk.
3. Cut butter into sugar in large bowl with pastry blender. Then add egg.
4. Add dry ingredients to sugar mixture, alternating with buttermilk as well. Mix with a hand mixer.
5. Add raisins & caraway seeds. Stir.
6.Pour into greased 2 quart casserole pan.
7. Bake in 375°F oven for 30 minutes.
8. Reduce temperature in oven to 325°F for 30 minutes more.
9. Let cool in pan for 15 minutes. Then transfer to cooling rack until completely cooled.
Hope you enjoy this bread recipe!
What do you do to celebrate the Irish holiday? What recipes do you eat on this festive day?