Blueberry Bannock

Blueberry Bannock

A whole-wheat, skillet version of a traditional Aboriginal recipe. Recipe courtesy of CanolaInfo.

Makes
8
  • Ingredients
    • 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 (0.5 mL)
    • 1/2 cup skim milk (125 mL)
    • 1/2 cup water (125 mL)
    • 1 Tbsp canola oil (15 mL)
  • Directions
    1. In a bowl, combine flour, blueberries, baking powder, cinnamon and salt.
    2. Stir in milk and water and using hands, moisten all the ingredients, handling the dough as little as possible.
    3. Sprinkle the counter with a small amount of flour and place the dough on top.
    4. Using hands form a disc about 1/2 inch (1 cm) thick and about 9-10 inches (22-25 cm) in diameter. If necessary, sprinkle the disc with flour so it does not stick too much.
    5. In a large nonstick skillet, heat half the canola oil over low heat. Place bannock in the pan, cover and cook 15 minutes. Remove to a plate. Add remaining canola oil to skillet and place uncooked side of bannock back in the skillet. Cook 10 minutes or until the bannock is golden.

Nutritional Analysis

Serving Size
1/8 bannock
Servings
8
Calories
130
Total Fat
2 g
Saturated Fat
0 g
Cholesterol
0 mg
Sodium
340 mg
Carbohydrates
24 g
Fiber
2 g
Sugars
2 g
Protein
5 g
Potassium
111 mg

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