Recipe by Sarah of The Smart Kitchen
So this St. Patrick’s Day recipe isn’t green but what’s more appropriate for the upcoming holiday than Irish Soda Bread? When we heard that Sarah found a way to make a vegan version of this traditional bread with sweet potato (!!!), we knew that we had to share. We think this would be perfect with your morning coffee or as an afternoon snack while doing a little jig!
- 2 cups whole wheat pastry flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 TBSP sucanat (or other brown) sugar
- 3/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 cup unsweetened soy milk (or other milk of choice)
- 1 TBSP cider vinegar
- 1/2 cup mashed sweet potato
- 2 TBSP diced crystallized ginger
- 1/3 cup chopped pecans
- 1/3 cup dried cranberries
- Preheat oven to 400 degrees.
- In a liquid measuring cup, whisk together milk, vinegar, and mashed sweet potato. Set aside.
- Combine flour, baking soda, salt, sugar, and spices in a large mixing bowl.
- Add liquid/wet ingredients to the dry ingredients and stir until just combined.
- Mix in crystallized ginger, pecans, and dried cranberries. [I recommend using your hands!]
- Form into a round loaf and place on a baking sheet coated with cooking spray. Score the top crosswise with a knife.
- Bake 30-40 minutes, ‘tenting’ the loaf with aluminum foil (or covering with a heat-safe bowl) if the top browns too quickly.
Note: Because of the fresh sweet potato, this bread is best consumed within 3 days or so. Otherwise the potato can start to taste slightly acidic.
Sarah Pember is an elementary school teacher known in the healthy living blog world as Miss Smart. She blogs from The Smart Kitchen, where she spends an absurd amount of time using her food processor, eating nut butter from the jar, and perfecting her faux southern accent while dancing Irish jigs in her kitchen.
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