Source: Julie DesGroseilliers, Dt.P. | Category: Baking, Dessert, Diabetes-Friendly, Heart-Smart

Blueberry Bannock

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

Blueberry Bannock

Ingredients

  • 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

Instructions

  • 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.

Yield

8 servings

serving size

1/8 bannock

nutritional analysis

Per Serving

Calories130
Total Fat2 g
Saturated Fat0 g
Cholesterol0 mg
Carbohydrates24 g
Fiber2 g
Protein5 g
Sodium340 mg