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