3.17.2009

Wendy's Vegan Bannock ratios

Bannocks

According to Merriam-Webster dictionary bannocks are, " an unleavened flat bread or biscuit made with oatmeal or barley meal," and wikipedia states, "The Bannock or Banate are a Native American people who traditionally lived in the northern Great Basin in what is now southeastern Oregon and Southern Idaho."
Let's stick with the first explanation for this recipe.


I've been experimenting and I came up with this recipe that uses ratios so you can make as much of it as you want and in any flavor too.


The ingredients you'll need are:


Flour -any kind you want but remember that you need at least one to have some gluten to hold everything together or learn to enjoy crumbling bannocks...It's up to you.


baking powder- 1 teaspoon to every cup of flour you use.


salt- a dash for every cup of flour you use.


oil/fat- 1 tablespoon to every cup of flour you use.


water/liquid- enough to bring together as a dough that doesn't stick to your hands and you can form into little patties.


extras- dried fruit, nuts, spices, teas, or sweeteners. A low figure is 1 tablespoon for every cup of flour you use but you can put in more.

Mix everything together for several minutes to get a nice behaved dough.

Make little patties that are about 1/2 inch thick.

Here you can see I made them all ahead of time. I no longer do this as they always seemed to stick to each other...grumble, grumble.


Cook on a dry flat surface. 6 minutes for each side. Make sure that the surface is preheated so your bannocks don't stick and wiggle them around a bit after the first few minutes just to make sure they can and to give yourself something to do. Also make sure to keep the temperature right so that they don't burn.

Then eat and enjoy!

3 comments:

Katherine said...

I loved the ecard! Thanks for thinking of lil ole Irish me! The recipe is great. I hope you don't mind if I direct some other bloggers to it. I can imagine adding all kinds of goodies to the dough!

Zucchini Breath said...

Those look beautiful! Cheers to you and thanks for the great recipe.

wendy said...

Thanks, you're welcome, and good luck!