St. Patrick’s Day is almost here and I wanted to give you a fun recipe that your whole family would love. It’s vegan, gluten-free and has no added oil, so everyone can partake!
Please note that this post is sponsored by The Teff Company, the makers of Maskal Teff™ products. If you can’t find them in your local store you can order Maskal Teff™ products on Amazon.
Soda bread is traditionally made without any sweetener, so feel free to leave out the tiny amount of sugar if you’d rather, but I think it balances everything out.
These are great for breakfast with some jam and fruit and still go great with soups or stews.
I use soy milk because it will curdle when you add apple cider vinegar. If you choose to use a different nondairy milk, you can still add the vinegar for tartness, but it will not curdle because the protein counts are too low.
Serves: 8 mini rounds
- 1 cup Maskal Ivory Teff Flour
- ½ cup oat flour
- ¼ cup brown rice flour
- ¼ cup sorghum flour
- 1 teaspoon baking soda
- ½ teaspoon sugar
- ½ teaspoon salt
- 1 cup unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 1 tablespoon ground flaxseed mixed with 2 tablespoons warm water
- Preheat your oven to 400 degrees and prepare a baking sheet with parchment paper or spray oil.
- Mix the dry ingredients together in a medium-sized mixing bowl. Then mix the wet ingredients in a small mixing bowl.
- Add the dry to the wet and mix well. You can add some additional teff flour if the dough is sticky, but you want to dough to be soft.
- Use a round ¼ cup scoop and scoop the batter onto the baking sheet, making sure the tops are rounded.
- Using a knife, make an x in the top of each mini round.
- Bake for 15 to 20 minutes, until the tops are crisp and the insides are only slightly moist.
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