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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- Preheat oven to 400F (200C).
- In bowl, combine flours, blueberries, baking powder, cinnamon and salt.
- Stir in milk, water and canola oil and, using hands, moisten all ingredients, handling dough as little as possible.
- Turn dough out of bowl and place on lightly floured surface.
- 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.
- Place wedges on parchment-lined baking sheet and bake for 15-20 minutes or until bannock is golden brown.
Nutritional Information Per Serving:
Fat: 2 grams
Fiber: 2 grams
Sodium: 340 milligrams
Protein: 5 grams
Carbohydrates: 24 grams
Source: Recipe and image appear courtesy of CanolaInfo.org .
Prep Time: 10 minutes
Cook Time: 20 minutes
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