Bannock
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
whole-wheat flour
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
rolled oats
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
butter
melted |
|
| ⅓ | cup |
raisins, seedless
optional |
|
| ¾ | cup |
water
approximately |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
whole-wheat flour
|
|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
rolled oats
|
|
| 3E+1 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
butter
melted |
|
| 79 | ml |
raisins, seedless
optional |
|
| 177 | ml |
water
approximately |
|
Directions
**For plain bannock, omit rolled oats and increase the all purpose flour to 1 cup.
Stir together flours, oats, sugar, baking powder and salt. Add melted butter, raisins (if using) and water, adding more water if needed to make sticky dough. With floured hands, pat into greased pie plate.
Bake in 400℉ (200℃) oven for 20 to 25 minutes or until browned and tester comes out clean. Cut into wedges.
VARIATIONS: In place of raisins add chopped dried apricots or fresh berries.
