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Missiiagan-Pakwejigan (Sunflower Bannock)

doughnuts, native, quickbreads

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

Put the sunflower seeds, water & salt into a pot, cover & let simmer for 1 1/2 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 & fry both sides, adding more oil if necessary. Drain well & eat. Bernard Assiniwi, "Indian Recipes" From: Mark Satterly Date: 01-17-95

Yield: 18 sm. loaves

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