Missiiagan-Pakwejigan (Sunflower Bannock)
Yield
9 loavesPrep
10 minCook
90 minReady
100 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ¼ | cups |
sunflower seeds
|
|
| 3 ¼ | cups |
water
|
|
| 2 ½ | teaspoons |
salt
|
|
| 6 | tablespoons |
cornstarch
|
|
| ⅔ | cup |
corn oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 769 | ml |
sunflower seeds
|
|
| 769 | ml |
water
|
|
| 13 | ml |
salt
|
|
| 9E+1 | ml |
cornstarch
|
|
| 158 | ml |
corn oil
|
|
Directions
Put the sunflower seeds, water and salt into a pot, cover and let simmer for 1½ hours.
When well cookked, crush the seeds to amke a paste.
Add the corn flour, 1 tablespoon at a time to thicken.
Work with your hands; cool a little.
Make small, flat pancakes of approximately 5" diameter.
Heat oil and fry both sides, adding more oil if necessary.
Drain well and eat.
