Few countries evoke such strong overall positive emotions like Ireland. Remote, beautiful and convivial is how many would describe the Emerald Isle. It is all of this, of course, but also so much more. There is an abiding sense of tragedy that is deeply rooted in both its history and culture. Romanticization as a means to an end plays a pivotal role in the understanding of Ireland from the outside and to some extent in the self-description of its heritage. Irish brown bread is the quintessential Irish bake. The almost cake-like consistency goes great with sweet or savoury tastes. A slice of brown bread with salted butter and raspberry preserve together with a strong mug of tea is true comfort food. On the other hand, brown bread is also often served with smoked Irish salmon and a pint of Guinness. Whatever your heart’s desire…
Ireland is the place where I go when I need to take a break. Sitting by the West Cork shores, I can breathe and sort out all the crazy inside my head. And there is plenty of that, I tell you. The smell of burnt turf, the howling of lashing winds and the red specks of fuchsia by the roadside are forever embedded in my heart.
Planning a trip to Ireland? West Cork has stolen my heart many years ago. For travel inspiration read my Best of West Cork travel guide.
This recipe for a vegan Irish Brown Bread is:
- Vegan (no dairy, no eggs)
- No added white sugars
The true taste of Ireland. Learn how to bake a vegan Irish brown bread that tastes just like to Original. | Natural vegan goodness: gluten-free, no dairy, no eggs, no artificial sweeteners.
- 250 g gluten-free oats
- 250 g amaranth
- 150 g buckwheat flour
- 1 tsp. salt
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- 1 tbsp. nutritional yeast
- 5 tbsp. pumpkin seeds
- 300 g soy yoghurt (unsweetened)
- 200 ml cold water
- Some black and white sesame seeds for sprinkling some extra magic
Preheat your oven to 200 degrees C and line a rectangular cake (approx. length: 26cm) form with baking paper. Using a food processor, process your oats until you get a fine oat flour. In a bowl, mix the oat flour with the amaranth and buckwheat. Add the salt, baking soda, cream of tartar, nutritional yeast and the pumpkin seeds. Combine well. Mix the soy yoghurt with 200ml cold water and add it to the dough. Combine well and pour it into the prepared cake tin. Sprinkle with some black and white sesame seeds for some extra magic. Bake for about 30 minutes at 200 degrees C then lowering the heat to 160 degrees C and bake for another 20 minutes.
For an extra twist: wrap the Irish Brown Bread in a damp dish cloth, straight when its out of the oven and still hot. This ensures, that the crust doesn't get too hard.
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Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.