Shuswap Bannock
Yield
8 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 ½ | cups |
water
|
|
| 1 | cup |
blueberries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 7.5 | ml |
salt
|
|
| 355 | ml |
water
|
|
| 237 | ml |
blueberries
|
|
Directions
Mix the dry ingredients together, the add the water quickly and continue to stir.
Spread batter on a pie plate and put in a preheated oven heated to 425 degrees F.
Bake for 20 minutes.
Cut in pieces and serve hot or cold.
Excellent with mint tea.
