This year, celebrate St. Patrick’s day with this healthy rendition of your favorite Irish-inspired baked good- Irish Soda Bread! This recipe is gluten-free, has no refined sugars, and has a simple dairy-free option. Take this one step further and make it vegan by swapping the egg for a flax egg!

Serves: 12-15

Prep Time: 15 min.

Cook Time: 45 min.

Total Time: 1 hr.


  • 3 cups 1:1 paleo flour blend, or all-purpose gluten-free flour
  • 1 teaspoon xanthan gum
  • 1/4 cup monk fruit sweetener
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of sea salt
  • 1/2 cup grass-fed butter or dairy-free butter alternative, cold, cut into chunks
  • 1 cup almond milk, unsweetened
  • 1 teaspoon apple cider vinegar
  • 1 egg
  • 1/2 cup organic dried blueberries, no-sugar-added


Preheat the oven to 375F and line a large baking tray with a silicone liner, parchment paper, or grease liberally with coconut oil.

In a large bowl, add flour, xanthan gum, monk fruit sweetener, baking soda, baking powder and sea salt.

Add the cold butter or coconut oil chunks and using your hands, incorporate the butter into the flour mixture until small crumbs appear. This may take a while, be patient!

Add the almond milk, apple cider vinegar, and egg. Stir to combine or until a thick dough is starting to appear.

Add the organic, dried blueberries and use your hands to incorporate into the dough.

Form a large round ball and place on the baking tray. Score an X in the top of the loaf and bake in the oven for 45 minutes or until golden brown and the top is starting to turn nice and crusty.

Let cool slightly before slicing and serving.