Sugarfree Blueberry Bannock Recipe Photo - Diabetic Gourmet Magazine Recipes

Bannock is a flat quick bread that is often cut into wedges, like scones. This is a whole-wheat, baked version of a traditional Aboriginal recipe. Canola oil helps produce a light and tender crumb for this blueberry bannock recipe.

Recipe Yield: 8


  • 1 cup whole-wheat flour (250 mL)
  • 1 cup all-purpose flour (250 mL)
  • 3/4 cup fresh or frozen blueberries (175 mL)
  • 2 Tbsp baking powder (30 mL)
  • 1/2 tsp ground cinnamon (2 mL)
  • 1/8 tsp salt (.5 mL)
  • 1/2 cup skim milk (125 mL)
  • 1/2 cup water (125 mL)
  • 1 Tbsp canola oil (15 mL)


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  1. Preheat oven to 400F (200C).
  2. In bowl, combine flours, blueberries, baking powder, cinnamon and salt.
  3. Stir in milk, water and canola oil and, using hands, moisten all ingredients, handling dough as little as possible.
  4. Turn dough out of bowl and place on lightly floured surface.
  5. Using hands, form disc about 1/2-inch (1-cm) thick and about 9-10 inches (22-25 cm) in diameter. If necessary, sprinkle with flour to keep dough from sticking. Cut into 8 wedges.
  6. Place wedges on parchment-lined baking sheet and bake for 15-20 minutes or until bannock is golden brown.

Nutritional Information Per Serving:

Calories: 130
Fat: 2 grams
Fiber: 2 grams
Sodium: 340 milligrams
Protein: 5 grams
Carbohydrates: 24 grams

Prep Time: 10 minutes
Cook Time: 20 minutes

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