Anastacia came home from school on Friday talking about what she learned that week. Part of her experiences were speaking and learning about First Nations people, apparently Bannock was either discussed or eaten.
Having Metis roots close at home meant that she had already experienced making and cooking Bannock over an open fire at home and she has also been exposed to a tidbit of the culture.
She asked if we could make Bannock. I accepted the challenge and added a twist – veganism.
If you like scones, you’ll love this recipe.
3 cups pre-mixed cake flour (includes baking soda/powder/salt)
3 tbsp granulated organic cane sugar
1 tbsp baking powder
1 tsp salt
1/2 block (lb) of vegan butter spread (or butter if you will)
1 cup almond milk
Jam/Honey/Agave nectar for topping
Preheat oven to 425
Mix dry ingredients.
Add butter and mix by hand until crumbled.
Slowly add almond milk until dough forms but is not sticky/runny. (Add little bits of flour if your mixture is too wet).
Knead (folding) for 2 minutes.
Form into ball.
Spread in circular formation about 1/2 an inch thick on cookie sheet. I use a pizza sheet.
Bake for 20 minutes or until browned.
Serve warm drizzled with jam, honey or agave nectar.