If you have never tried bannocks, you truly are missing out. Having lived in Scotland, they were simply a part of my everyday life, a tradition. I have brought it with me here to Canada and have created my own version.
Bannocks, if you’re not familiar with them, are like little dense and round breads. You can bake them in the oven or use a skillet with oil. For health reasons, I prefer baking them, but I recommend you try both! I have indicated how to cook them using a skillet in the recipe notes.
- 3 cups of all-purpose flour
- 2 tbsp baking powder
- 1 tsp salt
- 1 tsp fermented ginger I use New Roots Herbal
- 1 tsp dried sage
- 1 tsp coconut sugar can be replaced by brown sugar
- 1 1/4 cups water
- 1/4 cup dairy free butter
- 1/4 cup mashed sweet potato
Preheat oven at 350 degrees F.
In a medium bowl, mix together the dry ingredients
Make a well in the middle and add the butter, water and sweet potato puree. Combine well with your hands and form a ball
Turn dough out onto a floured surface and knead
Shape into individual circles (approximately 3 inches in circumference and 1 inch thick and place on a lined baking sheet
Bake for 25-27 minutes, until slightly golden (make sure it's well cooked inside and baking time can vary slightly)
These can also be cooked using a skillet a little bit of oil. If you choose to do so, heat up your oil and skillet over medium heat until it is hot. Add in the dough (you can cook it as a whole or in disks like I described above) and cook 10-15 minutes per side, until cook throughout.