Blueberry Cardamom Soda Bread

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Blueberry Cardamom Soda Bread

Mustikka-kardemumma soodaleipä

Living in Finland, one of my biggest weaknesses has to be be fresh pulla.  To those of you not familiar with pulla, think soft pillowy buns spiced with cinnamon or cardamon, often bursting with berries and nearly always accompanied with cups of strong coffee.  This is my attempt at making a healthier version of my favourite treat.  Pulla are usually full of butter and sugar, but by adding the flavours to simple soda bread, you end up with a more guilt free pleasure.  Cardamom and cinnamon are paired with fresh blueberries and the soda bread has an almost cakey finish.  I like to serve it fresh from the oven, or toasted with some sugar free jam.

If blueberry and cardamom doesn’t tickle your fancy, why not check out my Vegan Cranberry and Dark Chocolate Irish Soda Bread.

Blueberry Cardamom ‘pulla’ Soda Bread – makes one large loaf

250 ml soya or other plant based milk

1 tsp cider vinegar

30 g vegan margarine

250 g plain flour

60 g porridge oats

100g fresh blueberries

2 tsp cinnamon

1 – 2 tsp cardamom, depending on how much you like it

1 tsp bicarbonate of soda

1/2 tsp of salt

a handful of poppy seeds and oats to decorate

Start by mixing the milk and vinegar together.   Set to one side for about 10 minutes.

Preheat the oven to 200 degrees c.

In a large bowl, rub the margarine into the flour until the mixture resembles fine breadcrumbs.  Add the remaining ingredients, except the milk, and stir well.

Quickly fold in the milk, until just combined, and bring together into a sticky dough.  Using floured hands, pour the dough onto a lined baking sheet and shape into a rough round loaf shape.

Use a sharp knife to cut a deep cross in the centre of the bread.  Sprinkle with the poppy seeds and a few oats and bake in the oven for 30 minutes, until golden.

Allow to cool a little on a wire rack and serve warm or toasted.

 

 

 

 

 

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5 Comments

  1. Love the combination of blueberry and cardamom they’re some of my favourite Nordic baking flavours! I do a banana bread along similar lines, but I might have a go at de-glutening this one if I want something a bit less sweet, it looks delicious!

    Liked by 1 person

    1. Thanks! I have tried it with a couple of gluten free flours with varying success. The ones with a lot of potato starch don’t seem to work so well as it makes the dough really gluey. But I found an American gluten free flour mix that worked really well.

      Liked by 1 person

      1. Noted… Thanks! Ive found you need to add a bit more flour than for conventional recipes when you’re using GF flour, the pastry for my Joulutorttu needed 50% more than the Pet Finn’s mum’s recipe…

        Liked by 1 person

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