When I closed on my house back in 2009, wanna know the first thing I made in my kitchen?
Irish Soda Bread.
Sure it was the end of June. Sure, it was sweltering outside. Sure, I definitely did NOT need to turn on my oven. But, I made it anyway. A gal's gotta do what a gal's gotta do to satisfy a craving.
It was hands down my fave quick bread to make whenever I had a brunch/breakfast/dinner/crock pot chili get together to attend.
Yes. It WAS my go to, until 2014 when the gluten train had to abruptly end after my diagnosis of gluten sensitivity. Since then, soda bread was only lusted after in pictures of Irish themed meals.
Side note: I just recently deleted a secret Pinterest board I'd created strictly to look at neatly styled pics of soda bread. Obsess much B? ;)
Its been a few years since that diagnosis. I've had a few other diagnoses since 2014--chronic fatigue syndrome caused by a chronic Epstein Barr infection being the most debilitating one. In these three years, I've tried so many different lifestyles to restore my health--gluten free, autoimmune protocol, paleo, vegan, vegetarian, anti-Candida, and even the famed raw diet. (Notice I said "lifestyle" instead of "diet." I just believe whatever plan you're on must fit your whole life for it to be sustainable. And, I really dislike the word diet. Like ALOT.)
Have you ever tried making raw Irish soda bread? That result, while incredibly edible, just personally didn't satisfy me. With the first bite, I immediately got this image of myself asking a house guest, "Would you like some homemade bread fresh out of the dehydrator??" I didn't envision this person's response, but the question alone made me want to go back to my lifestyle drawing board.
I mean, there's a time and place for all lifestyles/diets/gadgets/eating plans IF it's right for you. But, I knew my lifestyle would be needing some oven lovin'. And, as it pertains to my life here, using my fave waffle iron.
I'm happy to say I've found that I've found my health returning by following an anti-inflammatory, plant based lifestyle (with eggs too!). As my strength has returned, so has my creativity & courage to try to make a gluten free breakfast waffle out of my old fave, Irish soda bread. Thus, my research began.
So, I came across a recipe from Satisfying Eats, which I modified to fit my breakfast tastebuds.
Traditionally, soda bread recipes call for caraway seeds; but, for breakfast I wanted something more warm & versatile. Naturally, I turned to cinnamon & vanilla extract to fit the bill. Caraway seeds are delish and there IS a waffle in the works celebrating the flavors of rye bread, but in this recipe I wasn't feeling it.
However, this recipe can be adapted in numerous ways. Don't want cinnamon & vanilla? Omit them. Add in honey or maple syrup with lavender instead of coconut sugar. Add in chopped nuts...or not. Want orange zest in there? Raisins? Even a more savory batter? Great!! I plan on using this recipe many more times in many different ways. Because as we all know...tastebuds change, lifestyles change, and people change. Luckily, I've found Soda bread which can change as we do. Bonus!
Back to my waffles. The texture is spot on, just like one I used to make....moist, fluffy, and chewy. The flavors get even better the next day. Oh black currants, you delish tart jewels you. I'm glad I've begun to add you into many of sweet & savory recipes. Your flavor is quite complex.
And to think I avoided you in my original recipe because you were different & strange. So glad I've gotten older & wiser!
Tradition says soda bread is best slathered with butter and some of honey or thick jam. As for me, I'll slather these with vanilla bean ghee, almond butter, more currants, and shredded coconut. Don't forget the banana & blueberries!
Now thats celebrating Irish tradition. Sláinte! (aka, Cheers!)
adapted from Satisfying Eats