We tried out a new recipe for St. Patrick’s Day this past weekend and it was delicious….
(No pictures because we ate it too fast!)
Ingredients:
1 cup millet flour
1/2 cup sorghum flour
1/2 cup arrowroot starch
2 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon sea salt
2 teaspoons xanthan gum
5 tablespoons butter
3/4 cup plain almond milk with 1/2 teaspoon rice vinegar added (let sit)
2 eggs
1 TB agave nectar
3 teaspoons caraway seeds
1 cup currants or raisins
1/2 cup pepitas
Instructions:
Preheat oven to 375ºF. Lightly grease an 8-9 inch round cake pan.
Whisk the dry ingredients together in a large mixing bowl. Cut in the butter with a pastry cutter until a coarse texture is reached.
Whisk the wet ingredients together in a separate bowl.
Add wet ingredients to dry until fully incorporated, then add the caraway seeds, pepitas and currants.
Scrape and spoon out the dough into the prepared cake pan; and use wet hands to flatten and smooth the dough into a round loaf.
Bake for about 30-45 minutes in the center of a preheated oven, until the loaf is golden and it sounds hollow when tapped. A toothpick should come out clean.
Let cool for a few minutes before slicing. It will crumble a little.
