Source: Julie DesGroseilliers, Dt.P. | Catégorie: Cuisson au four, Desserts, Diabétique, Santé du cœur

Blueberry Bannock

A whole-wheat, baked version of a traditional Aboriginal recipe. Canola oil helps produce a light and tender crumb.

Blueberry Bannock


  • 1 cup whole-wheat flour 250 mL
  • 1 cup all-purpose flour 250 mL
  • 3/4 cup fresh or frozen blueberries 175 mL
  • 2 Tbsp baking powder 30 mL
  • 1/2 tsp ground cinnamon 2 mL
  • 1/8 tsp salt .5 mL
  • 1/2 cup skim milk 125 mL
  • 1/2 cup water 125 mL
  • 1 Tbsp canola oil 15 mL


  • 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.


8 servings


1/8 bannock


Per Serving

Lipides2 g
Gras saturés0 g
Cholestérol0 mg
Glucides24 g
Fibres2 g
Protéines5 g
Sodium340 mg