For those of you who don’t know, I spent nearly a decade living in the UK. My favorite place, despite the rain, definitely was (and still is) Scotland and its lush sceneries… I also picked up quite a few delicious recipes from there, which I have adapted to the vegetarian/vegan lifestyle while making sure they retained what made them so special to begin with.
These pumpkin bannocks are the perfect example… Traditional Scottish treat with a seasonal twist!
- 3 cups of all-purpose flour
- 2 tbsp baking powder
- 1 tsp salt
- 1 tbs pumpkin spice or 1/3 tsp cinnamon + 1/3 tsp nutmeg + 1/3 tsp ground ginger
- 1 1/4 cups water
- 1/4 cup butter I used earth balance dairy free
- 1/4 cup pumpkin puree not pie filling
Preheat oven at 350 degrees F.
In a medium bowl, mix together the dry ingredients (including the sugar, if required).
Make a well in the middle and add the butter, water and pumpkin puree. Combine well with your hands and form a ball.
Turn dough out onto a floured surface and knead. Alternately, use your KitchenAid at low for 1 to 2 minutes.
Shape into individual circles (approximately 3 inches in circumference and 1 inch thicand place on a greased baking sheet.
Bake for 25-30 minutes (make sure it's well cooked inside and baking time can vary slightly)
If you want to make a breakfast or dessert version, add 2 tbs of sugar of your choice