By Chef Yadira Stamp

In the late 1800’s and early 1900’s in Panama, the men that worked in the mines, and in the construction of both the railroad and the Canal, took long trips to and from work, and because of the long journey, their lunch boxes included hearty meals suitable for road trips, staying fresh for weeks; thus, the name ‘Journey cake’.

I was amazed to find so many versions of this cake, based on the Caribbean country/island. My preference is the one made with all-purpose flour and coconut milk; shaped like a flatbread-like disk. Here in the United States, Johnnycakes are common in the South and are known as hoecakes. They are made with cornmeal and milk; some look like pancakes, others look like mini loaves of bread, and even corn bread-looking ones.

INGREDIENTS:

• 3 cups all-purpose flour (sub. 1:1 with Cup4Cup Gluten Free Multipurpose Flour)
• 2 tablespoons sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1-1/4 cup coconut milk, plus 3 tablespoons to brush on top
• 2 tablespoons unsalted butter (sub. 1:1 with vegan butter)
• 2 tablespoons vegetable shortening (sub. 1:1 with Spectrum vegan vegetable shortening)

DIRECTIONS:

1. Preheat the oven to 375F.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt
3. Add butter and shortening, and using your fingers, rub into flour mixture to form pea-size crumbles.
4. Gently stir in coconut milk into dry ingredients until all is moistened and holds together (like a ball). Place on a floured board and knead for about a minute.
5. Divide dough into about 12 pieces and roughly shape into ball. Flatten each ball to ½ inch thick, place on cookie sheet and lightly poke the top of each ball with a fork.
6. Brush with coconut milk and bake at 375° for 15-18 minutes or until lightly browned
7. Remove and serve warm.