My husband isn’t known for his cooking skills. In fact, he barely cooks at all. He can make toast, and eggs and can boil up some hot dogs, but really, that’s about it. Oh, once he made me a birthday cake that was perfection but that was out of the ordinary. Sure, he knows he needs nourishment to survive but he could probably go all day without eating if he was distracted enough with work. Clearly, we’re different breeds.
So I was quite surprised when the other afternoon when I suggested he make some bannock flat bread that a friend had just given us a recipe for. He didn’t hesitate, he just went into the kitchen and did it. He did ask where the flour was kept and if we had any flax seeds, but he went at it like a pro. Like all bannock, this recipe is simple. I remember making bannock in our grade two class and happily eating the results with honey. But this recipe is probably the best I’ve tried. It’s baked rather than fried and it’s versatile enough that you can make it sweet or savory. Our friend, Ryan, brought it to our picnic last weekend and he made a double batch so the results were extra thick and delicious. Cornelius made it as a single batch and it was about half an inch thick in the centre and thinner and crispier around the edges. It was amazing and buttery and delicious. Bonus points for being vegan too!
Want a sweet bannock? Add raisins or chopped strawberries and then sprinkle the top with sugar before baking. Want it savory? Add fresh herbs, Parmesan cheese, or caramelized onions. Don’t have vegan margarine or almond milk? Use what you’ve got!
2 c flour
4 t baking powder
1/4 t salt
4 T vegan margarine, melted
1 c almond milk
1 c water
2 T chives, chopped
2 T flax seeds
In a large bowl, mix together everything from the flour to the chives. Pour mixture onto a lightly greased cookie sheet. Sprinkle with flax seeds. Bake in oven at 450°F for 20 minutes. Cut right away into squares.