This Irish Soda Bread is made with whole grain spelt flour and sweetened with coconut sugar and raisins. Perfect anytime and especially for St. Patrick's Day.
Preheat oven to 400 F. Lightly grease a 8 or 9-inch cast iron skillet or cake pan.
Whisk together spelt flour, coconut sugar, baking soda and salt in a large bowl. Rub butter into the flour mix with your fingers. Alternatively you could use a pastry blender, fork, a couple of knives or even a food processor to cut the butter into the flour. Stir in raisins.
Make a well and add beaten egg and 1 cup buttermilk. Stir with a wooden spoon and slowly add more buttermilk - only as much as needed to form a cohesive dough. Do not over mix. It should be a loose, shaggy dough.
Turn dough out onto a floured surface and pat/form into a ball shape. Place into prepared pan and cut a deep X into the top.
Bake bread for 35-45 minutes. Tent with aluminum foil if the top is getting too dark at the end. Test with a toothpick or skewer to ensure bread is baked through.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Bread is best enjoyed within the first 2 days.