Traditional Irish recipe veganized! Super simple quick-bread recipe you can impress your guests with on St Patricks Day. Necessary for a late night drunken snack.
Ingredients
3 cups plain white flour
1 cup wholemeal flour
2 tbsp. sugar (I used golden caster)
2 tsp baking soda/bicarbonate
1 tsp baking powder
1 teaspoon salt
4 Tbsp Vegan Margarine
2 cups non-dairy milk (we used rice milk)
2 tbsp. apple cider vinegar
½ cup raisins
Zest of one lemon
Oil for greasing
Instructions
Firstly arrange a rack in the middle of the oven. Preheat your oven to 400F/200C/Gas mark 6.
Grease a cast iron skillet or line a baking tray and lightly grease with oil. set aside.
Cut your margarine into cubes and place in the freezer for 10-15 minutes.
Place your non-dairy milk in a small bowl and add the apple cider vinegar to make your "buttermilk". Mix then let stand for 10 minutes.
Whisk your flours, sugar, baking soda, baking powder & salt in a large bowl.
Once the margarine has chilled, rub together into the flour with your fingers until there are no lumps.
Reserve 2 tbsp. of your "buttermilk" and pour the rest into the flours along with raisins and lemon zest. Fold to make a wet, soggy dough.
When it is fully incorporated, place on the skillet (or baking tray) in the shape of a 8-9" flat ball.
Take a sharp knife and cut a X in the middle, cutting about 1" deep into the dough.
Place in the oven for 25 minutes, check the dough, if it is browning heavily, cover with foil. return to the oven for another 20-30 minutes. Check but pricking with a wooden skewer/cake tester in the middle. If it comes out clean it is done.
Let cool on a wire rack for at least 15 minutes before serving. I like mine warm!
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/raisin-irish-soda-bread/