Author Notes
I just have to put "Irish Soda" in quotes, as the relationship is really starting to get pretty distant. The inspiration for this came from a GF/NF recipe over at SweetLeaf (http://sweetleaf.com/irish-soda-bread-biscuits/). I eliminated the sweetener, used almond flour instead of sunflower, got rid of the currants and added dark chocolate and nuts, and pushed them into the savory world with some seed topping. —Brian Coppola
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Ingredients
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2 cups
almond meal flour
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1/3 cup
ground flaxseed
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2 tablespoons
coconut flour
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2 teaspoons
baking powder
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6 tablespoons
cold butter, diced
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2
large eggs
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1/2 cup
buttermilk
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2.5 ounces
chopped dark chocolate (I use 99% Scharffen Berger )
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1 cup
finely chopped pecans
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2 tablespoons
poppy seeds (est. AMT)
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2 tablespoons
sesame seeds (est. AMT)
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1 tablespoon
caraway seeds (est. AMT)
Directions
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Preheat oven to 375F and place 12 muffin liners into 2 6-muffin pans.
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Place the dry ingredients into a food processor and pulse to mix.
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Add the butter and pulse until it crumbs (about 30-45 seconds).
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Add the eggs and the buttermilk, and process to form a dough (about 60 seconds).
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Add the chopped chocolate and the nuts, and pulse a few times to just mix well.
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Use a half-cup cookie/ice-cream scoop and drop a level amount into the muffin liner. Press hand to flatten.
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Distribute the seeds over the tops of all the muffins.
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Bake for 25 minutes. Remove from oven and transfer the muffins onto a rack to cool.
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