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Vegan for the Holidays

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Vegetarians in Paradise
 Vegetarian Cooking with Zel

Company's coming for brunch and you need just the right dish to delight the senses. This Scottish flatbread sweetened with brown sugar is perfect and makes an ideal breakfast or brunch any season of the year. Serve it with your favorite jam, apple butter, or pumpkin butter, or enjoy the bannocks with a fresh fruit spread. Add some veggie sausage, fruit in season, a steaming cup of herbal tea, and enjoy an exceptional breakfast treat.



Yield: 6 servings


    6 cups (1 1/2 liters) quick-cooking rolled oats, divided
    2/3 cup (160 ml) light brown sugar
    1/2 cup (120 ml) currants or black raisins
    1/2 cup (120 ml) coarsely ground walnuts or pecans
    2 teaspoons salt
    2 teaspoons ground cinnamon
    1 teaspoon baking soda
    1/2 teaspoon ground allspice

    1 1/2 cups (360 ml) boiling water
    1/4 cup (60 ml) organic canola oil or grapeseed oil

  1. Preheat the oven to 325 degrees F. (Gas Mark 3) and have ready a dry baking sheet. Combine 4 cups (1 liter) of the rolled oats with the brown sugar, currants, walnuts, salt, cinnamon, baking soda, and allspice in a large bowl.
  2. Add boiling water and the oil and mix well. Set aside for 5 minutes.
  3. Sprinkle 1 cup (240 ml) of the remaining rolled oats onto a smooth countertop or breadboard. Place the dough on top, and briefly knead the rolled oats into the dough for about 1 minute.
  4. Sprinkle 1/2 cup (120 ml) of the remaining rolled oats on the countertop. Using a rolling pin, partially roll out the dough.
  5. Sprinkle the remaining 1/2 cup (120 ml) rolled oats over the top of the dough and roll into a large square 1/4-inch (.6 cm) thick.
  6. Using a flatware knife, cut the dough into 2-inch (5 cm) squares, rectangles, or irregular shapes and place them on the baking sheet.
  7. Bake for 6 minutes. Turn the squares over and bake another 6 minutes. Serve warm or room temperature.

Serving Suggestion:
While the Bannocks are baking, prepare vegan tofu ricotta. Spread a generous spoonful of the ricotta over the bannocks and top with one or more varieties of jams or jellies of your choice.

To make the ricotta, combine 14 to 16 ounces (396g) of firm tofu, 1/4 teaspoon salt, 3/4 teaspoon organic sugar, and 1 1/2 to 2 tablespoons fresh lemon juice in the food processor and pulse-chop until well blended. Transfer to a serving bowl.

Click here for past cookingwithzel@home.comeonin recipes

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