From Beth Hillson
Top ‘O The Mornin to you! This week the Leprechauns are making mischief. And they are also making Irish Soda Bread. Join them if you dare and give this quick recipe a try. It’s so easy, you might want to make it more than once. I can’t guarantee you’ll be visited by a Leprechaun if you do, but you might be tempted to get into a little mischief yourself as St. Patrick’s Day approaches.
This recipe is yummy served with softened butter and orange marmalade.
1 box Glutino Gluten Free Pantry Brown Rice Pancake and Waffle Mix
2 large eggs
¾ cup low-fat milk
2 tablespoons melted butter or vegetable oil
¾ cup raisins
2 teaspoons caraway seed (optional)
2 teaspoons grated orange rind
1 tablespoon melted butter to brush top of bread
Preheat oven to 350 F. Lightly oil an 8-inch cake pan. Set aside.
Empty contents of one box of mix into medium mixing bowl. Blend in caraway seeds and orange rind. In a separate bowl, combine eggs, milk and 2 tablespoons butter or oil and beat into mix. Fold in raisins. Spread into prepared cake pan. Bake 35-40 minutes or until top is brown. Brush with 1 tablespoon melted butter. Cool slightly. Cut into wedges and enjoy.