IRISH SODA BREAD

A Quick No-Yeast Bread Requiring No Gluten

Irish soda bread is quick! It's made with baking soda instead of yeast. It contains buttermilk (or

yogurt). The soda reacts with the lactic acid in the buttermilk to make carbon dioxide, making the

bread rise.

INGREDIENTS for one small loaf: 2 cups flour (whole wheat or other non-gluten flours), 1 tsp

baking soda, 1/2 tsp salt, 6 oz buttermilk (or yogurt), 2 tbsp butter or oil, 1/4 cup raw sugar (or

other sweetener, optional).

DIRECTIONS: Preheat oven to 400 F degrees. Mix and knead for one minute into a ball. Coat

with flour. Place in greased and floured 9" round pan. Cover with second 9" round pan, and bake

for 30 minutes. Uncover, and bake for 15 more minutes. Alternately bake on greased cookie

sheet for 45 minutes at 350 F degrees. Makes 8 servings.

VARIATIONS: Irish Soda Cake can be made by adding more sweetener, egg, raisins or dried

fruit, and nuts. Be creative, and make your own version.

This is a fruit cake made with all natural ingredients, including: organic eggs, whole wheat flour

(or non-gluten flours), raw sugar, raw nuts, and unsulfured dried fruit. Contains NO: alcohol,

candied fruits, or spices.

INGREDIENTS: 1/3 cup water, 3 eggs (or egg replacer), 1 cup oil, 1 Tbsp vanilla extract, 1 Tbsp

almond extract, 1.5 tsp baking powder, 3/4 cup raw sugar, 1.5 cups whole wheat flour (or non-

gluten flours), 3/4 cup chopped walnuts, 1 slice fresh pineapple, and 2 cups of chopped: dates,

dried cherries or raisins, prunes, and unsulfured dried apricots.

DIRECTIONS: Boil dried fruits in water for one-half hour to make moist. Mix all ingredients. Oil

and flour one loaf pan (or 4 mini loaf pans). Fill a little more than half full. Bake @ 350 degrees

for one hour (50 minutes for mini loafs). Cool and remove from pan(s).

This is a versatile recipe for healthy pumpkin pie using: cow yogurt, firm tofu, or coconut yogurt.

FOR CRUST: Mix 1 cup flour (whole wheat or non-gluten grain), 1/2 tsp salt, 1/3 cup butter, 1/4

cup cold water, 1/2 tsp baking powder. Form into ball and sprinkle with flour. Roll out using

floured rolling pin. Place in oiled and floured pie pan.

FOR FILLING: Mix 1 egg, (or egg replacer or gelatin), 8 oz yogurt (or tofu or coconut yogurt), 6 oz

raw sugar, 1/2 tsp salt, 2 tsp pumpkin pie spice (optional), and 15 oz pumpkin (canned or fresh).

Pour into pie shell.

BAKING: Cover edges with foil. Bake @ 350 degrees for 45 minutes. Let cool.