Today is the day before Saint Patrick’s Day, but more importantly, it’s my Mom’s birthday!!!
HAPPY BIRTHDAY MOM!We’re so blessed to have you in our lives and we love you so much! We’re off to see her in a little bit for a mini celebration this evening – the main event is happening tomorrow. Of course it’s also Saint Patrick’s Day, so it will be quite a party!
My husband is Irish and knowing him, if I don’t wear green tomorrow, I will be getting pinches all day long
To get in the spirit of things, I made Irish Soda Bread this morning using buckwheat flour (which made it darker than wheat flour would have). It’s a hearty bread that tastes really scrumptious with a touch of butter and honey.
While the bread was baking, I worked on preparing this cake
, for my mom’s party tomorrow. I had the first go at the recipe
last week and knew it was going to be just the right thing for a birthday cake. Mr. Smith took Little A. on a long walk while I was a busy bee. There was way too much going on in the kitchen for him to get into. I promised him that I would have a treat waiting for him when he got back. When he did get to finally dig into a piece of bread drizzled with honey, he gave me the biggest thank you smile. I can’t wait to see him when he gets a slice of Nana’s birthday cake; not only will he be covered in shamrock stickers, but frosting as well! How about you, will you be celebrating tomorrow?
I’ll leave you this Friday afternoon with a few of my favorite Irish Proverbs and wish you a lovely weekend with family and friends
“You’ll never plow a field by turning it over in your mind.”
“When God closes one door, He opens another.”
“Praise the young and they will make progress.”
Happy Saint Patrick’s Day!
Gluten-Free Irish Soda Bread
1 cup buckwheat flour
1/2 cup brown rice flour
1/2 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup raw sugar
1 large egg
1 cup 1% buttermilk
- In a medium bowl combine all flour, baking soda, baking powder, salt, and sugar together.
- In a separate small bowl, whisk the egg and buttermilk together.
- Form a well in the middle of the dry ingredients and pour wet mix into it. Stir until blended together.
- Grease a 9 inch round cake pan. Pour mix into it. Tap the sides to spread it evenly.
- Bake at 350F for one hour.
- Let cool for 10-15 minutes, before removing from pan and serving.
- Enjoy with butter, honey, or jam!
Emily Smith is the founder and editor of The Best of this Life. She has two littles, a darling husband, and dreams of owning a new puppy. A gluten-free connoisseur, social media maven and reigning fashionista (in her own rights). She loves writing and shares her three core values with her readers – love life, live well, share the beauty.
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