Cinnamon Chocolate Chip Soda Bread

When you’ve had a truly crappy day, ended up spending the majority of it in bed asleep, what do you do at 11.30pm at night? Well if you’re me, making soda bread is apparently the logical thing that comes to mind (and then blogging about it at 3am too). But not just standard soda bread. No no, as with everything, I felt the need to adapt and play with putting my own tweak on the norm. Well…where’s the fun in being normal eh?


Before I switched courses at Uni, I was on a course called Food Development and Innovation. It was great: interesting and very hands on. But it just wasn’t quite what I wanted to do..

You see, I unfortunately became rather ill a few years ago which, cutting a long story short, resulted in me not sitting the majority of my A2 level exams. Predicted AAB in Biology, Philosophy & Ethics and Chemistry respectively, I had every intention of going on to study Biology at University. I got all 5 of my offers back from some pretty good institutions, and had my heart set on going to Liverpool. But by the month before I was due to sit my final exams, I had simply gotten far too ill.. and, as much as it killed me to admit it, I knew this and the painful decision to not sit them was made. Yes, once I had improved I tried to go back to college and give my A levels one last shot. But once again, I became ill. This time with my digestive system, and by Christmas I had fallen so far behind with the work that it would’ve been nigh on impossible to catch up. After that, and a total of 5 years of attempting to complete my A levels, I drew a line under them and called it a day, along with all hope of going to university.


A bit of a time lapse and 6 months of an apprenticeship which made me thoroughly unhappy later, I received an email out of the blue from UCAS. I started looking what courses were available and realised that even with only one A2 level and three AS levels, the grades I managed to get despite my illness still gave me 280 UCAS points. Which was more than enough to get onto a number of courses.

So after that little explanation, you might understand why I chose to switch to Applied Food and Nutrition. I love science. My love of Biology might have taken a back seat for some time, but it never went away. I am a closet nerd and I find the human body absolutely fascinating. Everything about the human body is just so intricate, and finely tuned; it’s so strange how the smallest of changes can have such a huge impact. This course is a lot more scientific and satisfies my inner nerd a whole lot more.


Anyhow, before I switched, one of the practical assignments on the Food Development and Innovation course was to make soda bread. I was amazed at how simple it was! Not only in the ingredients, but the method too. And it was delicious (especially when spread with M&M peanut butter may I add). With the combination of this springing to mind and my sudden midnight urge to bake something, my head started spinning with ideas and the creativity was in full force. WHY at that time of night goodness only knows! Anyhow, that’s the terribly long winded explanation of how this soda bread experiment came about. But a damn delicious experiment it was. Please let me know if anyone actually bothered to read any of the above by dropping me a comment below!



  • 125g wholegrain spelt flour
  • 25g buckwheat flour
  • 25g unflavoured vegan protein
  • 12g reduced fat almond flour
  • 25ml egg white
  • 1 tsp soft brown sugar, coconut sugar or brown sugar alternative
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 145ml almond milk
  • 1 tsp lemon juice or vinegar
  • optional: cinnamon, chocolate chips, raisins


  1. Preheat the oven to 190C.
  2. Combine the almond milk and lemon juice in a jug and set aside.
  3. In a bowl, combine all of the dry ingredients. Make a well in the centre and pour in the egg, followed by the almond milk mixture. Use a fork to gradually incorporate the flour into the liquid until you form a soft, slightly sticky ball of dough.
  4. If making two small rounds as I did, divide the dough in two. Work in any additional ingredients you would like, such as chocolate chips or raisins. This was the point I added the cinnamon too (it was an after thought!), but I would advise to add it in along with the other dry ingredients if you want it evenly dispersed.
  5. Dust your hands with flour, or spray with oil to prevent the dough from sticking to your hands too much, and shape into rounds or the shape you desire. Using the handle of a wooden spoon or back of a knife, press down into the dough to make a deep ‘X’ shape.
  6. Sprinkle with oats, hemp seeds or whatever you would like and bake on a baking tray for 15-20 minutes or until the top is browned and when tapped under neath you get that distinctive hollow sound.


  1. November 3, 2016 / 1:28 am

    I need to make this again and try it without the egg! But the almond milk and vinegar alternative to buttermilk works a treat 🙂

  2. November 6, 2016 / 5:02 pm

    Read all of this, love your story so much. Need to make this as I really suck at making complicated breads so this sounds perfect! Keep that 11:30pm creativity coming xx

  3. November 6, 2016 / 6:26 pm

    I’m sure replacing it with one of the other flours would work just fine, but as I haven’t tried it myself I can’t be 100% sure! Do let me know how you get on if you try it 🙂
    Thanks for reading!

  4. kabochakween
    November 8, 2016 / 4:36 am

    I loved reading . I always enjoy your writing and hearing your thoughts ,& always have . Hope you’re enjoying applied food and nutrition and I am very interested in this recipe . I’d quite like to try a cinnamon raisin or a spiced dried fruit ( Christmassy !) version I think .

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