Missiiagan-Pakwejigan (Sunflower Bannock)

Missiiagan-Pakwejigan is a traditional, hearty bread rooted in Indigenous culinary heritage. This unique recipe relies on the rich, nutty flavor of sunflower seeds, which are simmered until tender and crushed into a thick paste. Combined with corn flour and salt, the dough forms small, flat pancakes that are pan-fried in corn oil until crisp and golden. The result is a dense, satisfying bread with a distinct texture and deep earthy flavor. It serves beautifully as a side dish for stews or as a standalone snack. Simple to prepare with pantry staples, this vegan-friendly bread offers a nutritious and culturally significant addition to your table, perfect for sharing with family and friends.

Cooking Method: Frying, Stewing

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 18

Calories: 1574.3

Dietary: Vegan, Vegetarian

Description

Missiiagan-Pakwejigan is a traditional, hearty bread rooted in Indigenous culinary heritage. This unique recipe relies on the rich, nutty flavor of sunflower seeds, which are simmered until tender and crushed into a thick paste. Combined with corn flour and salt, the dough forms small, flat pancakes that are pan-fried in corn oil until crisp and golden. The result is a dense, satisfying bread with a distinct texture and deep earthy flavor. It serves beautifully as a side dish for stews or as a standalone snack. Simple to prepare with pantry staples, this vegan-friendly bread offers a nutritious and culturally significant addition to your table, perfect for sharing with family and friends.

Ingredients

3 1/4 cup Sunflower seeds
3 1/4 cup Water
2 1/2 teaspoon Salt
6 tablespoon Corn flour
2/3 cup Corn oil

Directions

1
Combine the sunflower seeds, water, and salt in a medium-sized saucepan.
2
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours until the seeds are very soft.
3
Drain any excess water if necessary, then crush the softened seeds using a mortar and pestle or a potato masher until a thick, smooth paste forms.
4
Gradually stir in the corn flour, one tablespoon at a time, mixing thoroughly until the paste thickens to a dough-like consistency.
5
Allow the mixture to cool slightly until it is safe to handle with your hands.
6
Shape the dough into small, flat pancakes, approximately 5 inches in diameter.
7
Heat corn oil in a large skillet over medium heat.
8
Fry the pancakes in batches, cooking each side for 2-3 minutes until golden brown and crisp.
9
Transfer the cooked bannock to a plate lined with paper towels to drain excess oil.
10
Serve warm.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 1574.3kcal

% Daily Value *
Total Fat 139.7g215%
Saturated Fat 16.9g85%
Cholesterol 0.0mg0%
Sodium 12205.5mg509%
Total Carbohydrate 56.1g19%
Dietary Fiber 17.4g70%
Sugars 4.9g
Protein 43.2g87%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bannock, sunflower bread, indigenous cuisine, corn flour, pan-fried, vegan bread, traditional recipe, nut bread, seed paste, corn oil, hearty bread, simmered seeds, oatmeal alternative, gluten-free option, comfort food, homemade bread, anishinaabe, plant-based, breakfast bread, snack

Read it online: https://www.chefs-mate.com/recipe/missiiagan-pakwejigan-sunflower-bannock/