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- 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)
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- In a bowl, combine flour, blueberries, baking powder, cinnamon and salt.
- Stir in milk and water and using hands, moisten all the ingredients, handling the dough as little as possible.
- Sprinkle the counter with a small amount of flour and place the dough on top.
- 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.
- 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.

Blueberry Bannock
A whole-wheat, baked version of a traditional recipe. Canola oil helps produce a light and tender crumb. Recipe courtesy of CanolaInfo.
- Makes
- 8
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