Ingredients

1 cup chickpea flour
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp poultry seasoning
1/2 tsp garlic powder
1/2 cup hot (not boiling) water
2 tsp lemon juice

1 small or 1/2 large leek, sliced and washed
1 tbsp olive oil
1/4 tsp salt

1/4 cup olive oil

Method

1. Mix lemon juice into hot water.
2. In a separate bowl, add chickpea flour, baking soda, 1/2 tsp salt, poultry seasoning, and garlic powder. Mix to combine. Add in hot water with lemon and mix until just combined. Set aside to absorb water for 10 minutes while you sauté the leeks.
3. Heat a pan over medium to medium-high heat. Add in 1 tbsp olive oil, sliced leeks, and 1/4 tsp salt. Sauté until slightly softened.
4. Add sautéed leeks to batter. Mix gently to just combine.
5. Heat 1/4 cup olive oil in a medium sized skillet over medium-high heat. Drop in spoonfuls (or cookie-scoopfuls) of batter into the oil, giving them space to cook (you may need to do this is batches to cook all of the bannock). Once golden around the edges, flip and continue to cook on the other side. Once cooked on the other side, transfer to a paper towel lined plate to absorb excess oils.

Notes:

1. Leeks may be omitted (for plain bannock) or substituted for thinly sliced onions of choice.
2. Olive oil can be substituted for frying oil of choice, I just love the flavour it gives with the leeks and always have it on hand.
3. I always have bannock with soup. I find that it makes having soup as a meal way more satisfying, and I’m used to the tradition as I used to have soup and bannock for lunch every Wednesday in university. Pictured is a chunky version of my leek and potato soup, but it is also fantastic with my roasted purple cauliflower soup!