Eosinophilic Esophagitis Friendly Vegan Irish Soda Bread

Total time1 hr 5 min

Prep time10 min

Cook time45 min

Eosinophilic Esophagitis Friendly Vegan Irish Soda Bread

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Ingredients

8 servings

1 cup oat milk
Chobani Oatmilk Extra Creamy 52 fl oz Planet Oat Original Extra Creamy Oatmilk 52 fl oz OATLY! 100% VEGAN THE ORIGINAL OAT MILK Oatly Full Fat Oatmilk - 64 Oz Califia Farms Zero Sugar Oat Milk - 48 Fl. Oz.
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1 tbsp apple cider vinegar
4 cups all-purpose flour, plus more for dusting
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking soda
1 tsp salt
3 tbsp vegan butter, cold and cut into small pieces
1 tbsp rolled oats (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2
Stir the apple cider vinegar into the oat milk and set aside for 5 minutes until slightly curdled — this is your vegan buttermilk.

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