Plant Based Bannock in 25 Minutes

Instructions:

1. Combine the plant milk and apple cider vinegar in a small jar. Let it sit for 5 minutes until it thickens slightly to create a vegan buttermilk.
2. Whisk the all purpose flour, baking powder, salt, and cane sugar in a large mixing bowl.
3. Add the cubed vegan butter to the dry ingredients. Use your fingertips to rub the butter into the flour until it resembles wet sand with no large lumps.
4. Pour in the acidified plant milk. Stir gently with a spatula just until the flour is moistened. Stop the moment you see no more dry flour to keep it tender.
5. Heat the neutral oil in a 10 inch cast iron skillet over medium heat.
6. Scoop the dough into the pan. Flatten it into a disc approximately 1 inch thick.
7. Cook for 4-5 minutes per side until a mahogany colored crust forms and the edges feel firm.
8. Remove from the pan and let it rest for 2 minutes before slicing to allow the internal steam to set the crumb.