Post by contributor, Dea Daniels
While the afternoons are still bright and hot, the scent of autumn is on the wind. Hints of gold, evening chill, fields of harvest. While many are mourning the passing of summer, I am delighted to greet my favourite season. I adore autumn. I love September. If ever this month could be its own season I would heartily accept!
Alas, September flies by even more quickly than summer.
In the spirit of last bonfires, lingering sunsets, and back-to-school jitters, I recently introduced my family to a childhood tradition: bannock on the fire.
Bannock is a quick-bread that is a traditional Canadian food of the First Nations people, particularly in places like Nunavut. It’s also a tradition among many Canadians in the campfire days of summer as we enjoy the simple pleasure of simple and yummy food.
The recipe is simple.
The method ‘dangerous’ enough to allure my sons while easy enough to invite little hands to help (and one bowl to wash!).
And the results? Deliciously warm and comforting in the weeks of transition.
Try it with your family and make some memories as we dive step into autumn and the new year!
- 3 cups flour Organic white unbleached, or your favourite all-purpose flour (gluten-free would work great)
- 2 tablespoons baking powder
- ½ teaspoon salt
- ½ cup oil or lard I used coconut oil this time, though lard is the traditional choice
- 1.5 cups water Yup, just water! Sticking with the tradition that when bannock was made by the First Nations people that they didn't have much dairy on hand.
- Mix the dry ingredients in a bowl.
- Add the oil, water, and add-ins of choice.
- Mix well.
- Drop onto shiny side of greased tin foil squares and fold over to form a package.
- Bake in hot coals for 8-15 minutes, depending on your fire and portion size (make extra, just in case!)
- Serve warm!
Have you ever made bannock before?