Archive for March, 2013

Gluten and Casein Free Irish Soda Bread Recipe

March 11, 2013

Found this recipe online and thought I would share this with you all.  It is not Paleo but it is Gluten and Casein Free.  I intend to make this bread on Thursday and will blog again about how it came out.  I had to find a recipe that worked as I loved my mothers Irish Soda Bread.  I hope this one works!

Gluten-Free and Dairy Free Irish Soda Bread is adapted from a recipe by Connie Sarros, “Leprechaun Bread” which appears in her cookbook, Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook. This recipe makes a light, classic loaf of Irish Soda Bread with terrific flavor and texture.


If you tolerate dairy foods and can find it, serve Gluten-Free Irish Soda Bread with Kerry Gold butter- the rich, deep yellow, super creamy butter from Ireland.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes


  • 2 cups gluten-free all purpose flour mix ( I used Bob’s Red Mill Pizza Crust Mix with great results)
  • 1/2 teaspoon salt
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon honey OR 1 tablespoon sugar
  • 1 tablespoon cold dairy-free butter substitute, cut in small pieces (see note)
  • 1/2 cup currants OR raisins
  • 2 large, lightly beaten eggs
  • 1 cup minus 1 tablespoon light, canned coconut milk (see note)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon gluten-free mayonnaise
  • 2 teaspoons baking soda
  • Extra gluten-free flour to shape dough
  • Extra coconut milk to brush on loaf before baking
  • Note: If you include dairy foods in your diet, use unsalted butter instead of dairy-free butter substitute and substitute buttermilk for the coconut milk. If using buttermilk, reduce the amount of apple cider vinegar from 1 tablespoon to 1 teaspoon.


Preheat oven to 375° F / 190° C

Line a small baking sheet with parchment paper or lightly grease.

Note: The key to preventing stickiness while shaping the bread loaf is to liberally flour a large cutting board (work surface) with gluten-free flour mix or white rice flour. Keep hands and loaf lightly floured while shaping!

  1. Sift all dry ingredients EXCEPT baking soda. Pour into a medium mixing bowl.
  2. Use hands to work cold butter substitute into flour mixture. Add currants.
  3. Add cider vinegar to coconut milk and pour into dry ingredients. Mix with an electric mixer to thoroughly blend.
  4. Add mayonnaise and lightly beaten eggs and mix just until combined. Add baking soda and mix to combine.
  5. Turn the thick, sticky batter onto a floured cutting board and shape the loaf into a round ball, about 6 inches in diameter.
  6. Use a sharp knife to cut an “X” on the top of loaf.
  7. Brush with coconut milk and allow to rest for 10 minutes. Brush with coconut milk again.
  8. Bake in preheated oven for 35 to 45 minutes or until the loaf is golden and done.
  9. Serve warm

Serves 6

Split Pea Soup with Hemp Seeds / 15% off Hemp Seeds this month at the office / Check out our new SUPERFOOD Line

March 5, 2013


split pea soup

with hemp seeds

This high-protein soup is packed with benefits, thanks to the addition of hemp seeds! Served with a salad it easily makes a satisfying, balanced meal.


2 Tbsp Coconut Oil (can substitute olive oil)
2 Cups yellow Onion, diced
4 large cloves Garlic, finely minced
1 Cup Carrots, diced
1 Cup Celery, diced
2 Bay Leaves
1½ Cups dry Split Peas
3 Tbsp yellow Miso Paste (can remove if allergic to soy)
8 Cups Water
⅓ Cup raw Walnuts, chopped finely
½ Cup Navitas Naturals Hemp Seeds
Sea Salt and freshly ground Black Pepper, to taste



In a large soup pot, heat the coconut oil over medium-high heat. Add the onion and cook for 2 minutes. Add the garlic, carrots and celery, and cook for 3-4 minutes longer, to soften the vegetables. Add the bay leaves, peas, miso paste, and water, and stir to combine. Cover, bring to a simmer, then reduce heat to medium-low. Cook for 50-60 minutes, stirring occasionally, until peas have broken down – add additional water if needed. Add the walnuts and the hemp seeds, and adjust seasonings if desired. Serve warm, with plenty of freshly ground black pepper.

Will keep for several days refrigerated.

yield: 6 servings

submitted to Navitas Naturals by Julie Morris