Enjoy this whole-wheat, baked version of a traditional Aboriginal recipe. Canola oil helps produce a light and tender crumb.
Makes 8 servings
Cooking time: Bake for 15-20 minutes
1 cup (250 mL) whole-wheat flour
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) fresh or frozen blueberries
2 Tbsp (30 mL) baking powder
1/2 tsp (2 mL) ground cinnamon
1/8 tsp (0.5 mL) salt
1/2 cup (125 mL) skim milk
1/2 cup (125 mL) water
1 Tbsp (15 mL) canola oil
1. Preheat oven to 400°F (200°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. Cut into 8 wedges.
6. Place wedges on parchment-lined baking sheet and bake for 15 – 20 minutes or until bannock is golden brown.
Serving size: 1/8 bannock
Recipe courtesy of canolainfo.org, featured in the Canadian Diabetes Association’s 2014 Healthy Living Calendar. To download the latest recipes, visit diabetes.ca/calendar.