Vegan Walnut & Rosemary Soda Bread

Vegan Walnut & Rosemary Soda Bread
The perfect bake to bring to any event this festive season.

1½ cups almond milk
1 tbsp lemon juice or apple cider vinegar
2 cups white spelt flour
1 cup buckwheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tbsp chopped fresh rosemary
3 tbsp olive oil, plus extra
½ cup walnuts, roughly chopped
½ cup kalamata olives, pitted and chopped
½ cup semi-dried tomatoes, sliced

Preheat oven to 200ºC. Combine almond milk and lemon juice, set aside.

In a bowl combine flours, baking soda, baking powder salt and rosemary. Rub in olive oil with fingertips until mixture resembles breadcrumbs.

Mix through walnuts, olives and tomatoes. Add soured almond milk, fold together until just mixed. Shape into a loaf. Place on a lightly oiled baking tray, brush with olive oil. Cut a cross on the top.

Bake for 10 minutes. Turn oven down to 180ºC for a further 20 minutes until loaf sounds hollow when tapped on the bottom. Serve bread warm, drizzled with olive oil.


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