During the cold, winter months, it is delightful to have something warm and sweet to eat now and then. But, especially around the holidays, it seems that everywhere we turn there are cookies, candies, cakes, and even the holiday coffee drinks at Starbucks that are loaded with sugar. Here is a recipe that, to me, provides the perfect degree of sweetness -- just enough to be a treat, but not so much the body feels sick.
Gassho,
Rebecca
Irish Soda Bread
3 cups spelt flour
1 tsp salt
1 tsp baking soda
½ tsp baking powder
1 egg (or egg replacer)
2 Tbsp packed brown sugar
2 Tbsp expeller pressed canola oil
1 cup buttermilk
½ cup walnuts, chopped coarsely
1/2 cup dried cranberries
Preheat oven to 375. Mix dry ingredients. In a separate bowl, beat the egg until frothy. Add the remaining wet ingredients and the walnuts. Mix the wet and the dry until just moistened. Turn onto a floured surface and knead gently for 30-45 seconds.
Mound dough into a round dome and place onto a sprayed cookie sheet. With a sharp knife, cut an “X” in the top (about ½” deep.)
Bake for 35-40 minutes. The crust will be firm to the touch and golden brown. The bread is finished when a knife inserted comes out clean. Do not overbake.
Serves about 8