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Enjoy this blueberry-filled, whole-wheat, baked version of a traditional Indigenous recipe.

Prep Time:
10 minutes
Cook Time:
15 - 20 minutes
Serving Size:


  • 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


  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.


Recipe courtesy of, featured in the Canadian Diabetes Association's 2014 Healthy Living Calendar.

Nutritional InformationOne serving: 1/8 bannock
Calories 130
Fat 2 g
Saturated 0 g
+ Trans 0 g
Cholesterol 0 mg
Sodium 340 mg
Carbohydrate 24 g
Fibre 2 g
Sugars 2 g
Protein 5 g

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