Vegan Bannock

A healthy take on a family favourite

Vegan Bannock

I decided to take a moment to share a tradition from my Metis roots. I love attending powwows where you can spend a day or two immersed in Indigenous culture and try some traditional fry bread, or bannock.

This is my take on an old family favourite. It’s baked and doesn’t contain a lot of oil. This fry bread is perfect for Sunday morning breakfast or tea time. You can also use the dough to wrap around long green branches and bake over a hot fire while sharing stories. It’s like roasting marshmallows, but cooler.


  • 3 cups premixed cake flour (Or make a substitute: Measure 1 level cup of all-purpose flour, remove 2 Tbsp. of the flour and then place the flour into a bowl. Add 2 tsp. of cornstarch to the all-purpose flour. Whisk together to combine.)
  • 3 Tbsp. granulated organic cane sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1/2 block/lb of vegan butter spread 
  • 1 cup dairy-free milk
  • Jam/honey/agave nectar for topping


  1. Preheat the oven to 425 F.
  2. Mix dry ingredients together in a bowl.
  3. Add butter and mix by hand until crumbled.
  4. Slowly add milk until dough forms but is not sticky/runny. (Add a little flour if the mixture is too wet).
  5. Knead (folding) for 2 minutes into a ball.
  6. Spread in circular formation about 1/2 an inch thick on a cookie sheet. 
  7. Bake for 20 minutes or until browned.
  8. Serve warm with jam or agave nectar.

Nutrition facts per serving: Calories 430; protein 12.8 g; fat 3.1 g; carbs 47 g. 

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