OK friends, we have officially made it to the part of the year where we’re generally all desperate for sunshine and warmth, but winter finds a way to persist. Yes, official “spring” is a few days away, the days are getting longer and temperatures have been hovering in the mid/high 50’s recently, but make no mistake: it’s still March, and March kind of sucks (it’s my birth month, so I’m allowed to say that). The weather will get cold again before we’re safely in the clear about a month from now. For that reason, I am big on taking advantage of all the ways to make this month feel a little more festive and bearable. St. Patrick’s Day is in a few days, so you best believe we are wearing green sweatshirts, setting up leprechaun traps and cooking up our versions of Irish fare.

Most years, I make colcannon (recipe here) and Irish Soda Bread, throw on a Spotify playlist and let myself be transported for a bit to the Emerald Isle. Food has a way of transporting us and setting the mood. It’s amazing how even a few festive recipes have the power to turn an otherwise boring weekend into something to look forward to.

Homemade Irish Soda Bread, when done well, is slightly moist with a tender crumb, subtly sweet and studded with plump raisins and caraway seeds (neither of which are actually in traditional soda bread over in Ireland, but I’m all for them here in the States). Authentic soda bread also doesn’t contain the eggs or butter that appear in most Americanized recipes, but it does have buttermilk. Thankfully plant-based buttermilk is super easy to make at home by adding just a little fresh lemon juice or apple cider vinegar to your non-dairy milk and letting it sit for a few minutes to “clabber”, or slightly curdle. Once that’s done, the recipe is very simple and straightforward; it’s perfect for seasoned bakers, beginners, and baking with kids.

My version of Irish Soda Bread is dairy-free, contains no refined sugar and uses a large percentage of whole-grain flour, making for a wholesome loaf that is absolutely perfect when lightly toasted, spread with raspberry preserves and served with a piping hot cup of tea.