A whole-wheat, baked version of a traditional Aboriginal recipe. Canola oil helps
produce a light and tender crumb.
- 1 cup whole-wheat flour 250 mL
- 1 cup all-purpose flour 250 mL
- 3/4 cup fresh or frozen blueberries 175 mL
- 2 tablespoons baking powder 30 mL
- 1/2 teaspoon ground cinnamon 2 mL
- 1/8 teaspoon salt .5 mL
- 1/2 cup skim milk 125 mL
- 1/2 cup water 125 mL
- 1 tablespoon canola oil 15 mL
- Heat oven to 400 degrees F (200 degrees C).
- 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.
Yield: 8 servings; serving size: 1/8 bannock
Nutritional analysis: Per Serving Calories 130 Total Fat 2 g Saturated Fat
0 g Cholesterol 0 mg Carbohydrates 24 g Fiber 2 g Protein 5 g Sodium 340 mg
Source: Julie DesGroseilliers, Dt.P.
Recipe and photo credit: CanolaInfo.org
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