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Blueberry Bannock

Blueberry Bannock recipe

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


  1. Preheat oven to 400 degrees F (200 degrees C).
  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.
  6. Cut into 8 wedges.
  7. 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.

Reprinted with permission from


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