Enjoy this blueberry-filled, whole-wheat, baked version of a traditional Indigenous recipe.
- 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 or milk alternative
- 1/2 cup (125 mL) water
- 1 tbsp (15 mL) canola oil
- Preheat oven to 400°F (200°C).
- In bowl, combine flours, blueberries, baking powder, cinnamon and salt.
- Stir in milk, water and canola oil and, using hands, moisten all ingredients, handling dough as little as possible.
- Turn dough out of bowl and place on lightly floured surface.
- 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.
- Place wedges on parchment-lined baking sheet and bake for 15 – 20 minutes or until bannock is golden brown.
Recipe courtesy of canolainfo.org, featured in the Canadian Diabetes Association's 2014 Healthy Living Calendar.
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