March in Northern Vermont......

   

March ended up being a lot like it's brother, February: cold, snowy and relentless. So we did what one can only do as a human (choosing) to live in the North Country: Eat, Knit and Ski! :) For St. Patty's Day Mi&O made our GF/V roll out cookies with ginger, cardamom and cinnamon (see recipe at the end of our Christmas Post) and used a shame rock cookie cutter. It was like Christmas and St. Patrick's Day all in one bite. :)  We also made a super yummy Irish Soda Bread that was also GF/V. I do think even my most traditional Irish ancestors would have been proud! :) So far April has brought warmer temperatures and lots of sun (and MUD), this may be the last post with snow in it!?!?! One can always hope.......;-)

Irish Soda Bread
Adapted from Pastry Affairs 

 Yields 1 loaf

3 cups All-Purpose GF flour + more for if too sticky

1/4 cup flaxseeds, ground or whole 

 2 teaspoon baking soda
 2 tablespoons maple syrup or maple sugar
 2/3 cup coconut oil, softened
 1 cup milk of choice, unsweetened

1/4 cup  organic currants

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large mixing bowl, combine all ingredients to form a soft dough. Shape dough into a ball, place onto prepared baking sheet, and flatten the top. Using a sharp knife, cut a 1/2-inch deep cross into the top of the loaf. Dust lightly with flour. Bake for 40-45 minutes, or until lightly browned.

Enjoy by itself or with a spread of choice.