“May the bread always rise before you.”
A family tradition each St. Patrick’s Day was Aunt Peg’s Irish Soda Bread. Delicious toasted with a cup of tea for an afternoon snack, it was a delightful, once a year treat every March 17th. We’ve adapted the recipe to be Blood Type Diet friendly so everyone can enjoy. As the Irish say, Sláinte!
Editor's note: This is an Irish soda bread recipe that doesn’t use baking soda. It’s not a typo, it’s just exactly the way Aunt Peg made it.
- 4 cups spelt flour or flour right for your blood type
- 4 tablespoons baking powder
- 1 teaspoon salt
- 2 tablespoons caraway seeds
- 1/2 cup organic sugar
- 2 tablespoons organic melted butter*
- 1 cup raisins soaked in water
- 3 eggs lightly beaten
- 1 1/2 cup buttermilk**
*Butter is an avoid for Types A & AB. Substitute with ghee.
**Buttermilk is an avoid for Types A, AB & O. Substitute with almond milk mixed with one teaspoon of lemon juice.
- Preheat oven 350 degrees.
- Whisk together buttermilk, butter and eggs.
- Mix together flour, sugar, baking powder, caraway seeds and salt.
- Drain raisins, add to flour mixture to coat thoroughly.
- Slowly add the liquid mixture and mix well with a wooden spoon.
- Pour into a greased and floured pan.
- Bake 30-45 minutes at 350 degrees.