Chickpea Bannock Biscuits
Simple and quick, this recipe can be pulled together just in time for any meal or snack. Another great recipe from our Alberta Pulses from Coast to Coast booklet!
- Serving Size 1 biscuit
- Calories 392
- Fat 17 g
- Saturated Fat 5 g
- Cholesterol 17 mg
- Carbohydrate 41 g
- Fibre 3 g
- Sugars 8 g
- Protein 18 g
- Sodium 423 mg
- Potassium 230 mg
- Folate 206 mcg
- Iron 3 mg
- 1 1/2 cups (375 mL) chickpea flour, lightly packed
- 1 1/2 cups (375 mL) all-purpose flour
- 1 Tbsp (15 mL) baking powder
- 1 tsp (5 mL) granulated sugar
- 1/2 tsp (2 mL) salt
- 3 Tbsp (45 mL) canola oil
- 1/2 cup (125 mL) plain Greek yogurt
- 1/2 cup + 3 Tbsp (295 mL) water (plus extra as needed)
- 2 tsp (10 mL) canola oil or melted butter/margarine (to brush on top)
Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
In a large bowl, combine chickpea flour, all-purpose flour, baking powder, sugar and salt with a whisk and create a well in the center.
In a separate bowl, whisk together 3 Tbsp (45 mL) oil, yogurt and water.
Pour wet mixture into the well of dry mixture and gently combine until dough comes together. Add more water, slowly, as needed, but not too much that the dough become too sticky to handle.
Portion into six pieces. Form into rounds, flatten slightly and place on the lined pan.
Using 2 tsp (10 mL) oil or melted butter, brush top of each biscuit and season with salt and black pepper or other preferred spices.
Bake for about 15 minutes or until lightly golden on top. For a nice golden appearance on the tops of the biscuits, set the oven to broil for 1-2 minutes at the end of the bake time.
Enjoy warm with butter.
- Want a sweet option? Add 1/2 tsp (2 mL) ground cinnamon and 1/3 cup (75 mL) raisins or chopped dried cranberries to the dry mix portion in step 2. Continue along with step 3.
- For a more savoury bannock, add 1 tsp (5 mL) chili powder with a pinch of cayenne and 1/3 cup (75 mL)) grated cheddar cheese to the dry mix portion in step 2. Continue along with step 3.