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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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You could use an egg if you wanted to. Tasty bannock bread, not as sweet as zucchini bread. Traditional Cree bannock often uses 1/2 cup of raisins, which would work nicely here too added to the dry mix. Ingredients:
3 medium zucchini |
1/4 cup water |
1/4 lemon |
4 cups flour |
2 1/2 tablespoons baking powder |
2 teaspoons salt |
1 teaspoon cinnamon |
1/2 teaspoon allspice |
1/2 teaspoon clove |
5 tablespoons olive oil |
1 egg substitute |
1/2 cup raisins |
Directions:
1. Puree zucchini with 1/4 cup of water and juice of 1/4 lemon to make about 2.5 cups.
2. Mix dry and wet separately, mix dough, at some point you have to use your hands. Add water if it is too stiff.
3. Oil the pan, and split dough in half.
4. Roll each half long enough to go around the bundt pan, and then oil each of these.
5. Press the first one into the ring and fit together, then press the second oiled dough coil on top and press together. Push both down.
6. Bake at 350°F for a long time in a bundt cake pan. 40 minutes or until top is golden and crusted.
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