Print Recipe

Back-to-School Bannock

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert, Bread
Cuisine: Canadian, First Nations
Servings: 5 pieces
Calories: 475
Author: Beth Ricci

Ingredients

  • 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.

Instructions

  • 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!

Notes

Add-in choices:
Savoury: 1 cup grated cheese and ¼ cup fresh herbs (or 1 tablespoon dried)
Sweet: 1 cup berries and 2 tablespoons sugar (coconut palm sugar would be perfect for a natural choice).
Roll in sugar and butter after it's baked.
NOTE: Yes, these can be baked in a conventional oven or even pan-fried. Using the fire just gets us all outside as a family and into the last breaths of sweet air before the evenings are too chilly.
How about cooking a pot of soup and baking these to serve alongside?
Hmm, breakfast bannock with campfire bacon and eggs?
The possibilities are endless!

Nutrition

Calories: 475kcal | Carbohydrates: 59g | Protein: 7g | Fat: 23g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 242mg | Potassium: 565mg | Fiber: 2g | Sugar: 0g | Calcium: 221mg | Iron: 3.9mg