Bannock with wild berries

By Christa Guenther

Prev Recipe Next Recipe

Let us know what you think Please fill out this brief survey to help us understand how we can improve your experience

There are many ways to make this popular Indigenous flat bread. Traditionally made with wild rice flour, corn flour and roots of plants like cattails, it was sweetened with maple or honey, mixed with berries, medicines or herbs like mint, sage or wild garlic. It can be baked on a pan or on a stone, shallow pan-fried, or deep-fried. Enjoy it with stews or just jam and butter.

SERVES

35 Mins

Ingredients

Baked Bannock

4 cups flour
2 tablespoons baking powder
1 teaspoon salt
3 tablespoons sugar
¼ cup Canola oil
2 ½ cups warm water
½ cup frozen or fresh blueberries

Directions

Preheat oven to 350 degrees F.
Put flour in a bowl. Make a hole in the centre of the flour mixture.
Add water and oil into the flour hole. Mix with a fork, then once flour all comes together, add berries fold into dough.
Place mixture on a pan or on parchment paper spread evenly to about 1 inch thick and poke holes all over with a fork. Bake uncovered for 20-25 minutes or until golden brown on the bottom and edges.
Lightly rub whole top of hot bannock with butter or margarine.
Serve with your favourite jam.