Bannock

Bannock is a traditional food orginally brought Canada by Scottish explorers and traders who traded with Canadian indigenous and metis peoples. Bannock was adopted into indigenous cuisine and was traditionally made with ingredients like flour made by grinding bulbs, natural leveners and syrup made from tree sap. Berries, nuts and other ingredients available during the changing seasons were added in. Bannock was cooked over the fire.

While bannock is now typically made from wheat flour, refined sugar and fried, the recipe is easy enough to subsitute additional ingredients to change the flavours. Reduce the water to make a stickier dough to cook over the open fire.

• 2 cups flour
• 2 tsp baking powder
• 0.5 tsp salt
• 1 tbsp vegetable oil
• 0.75 cups cold water

Mix together dry ingredients and add oil. Gradually add water while mixing dough together. Knead gentlely until dough is sticky. Divide into individual balls (roughly 5) and press down into flat 1/4" circles with hands on a lightly floured surface. Fry in hot oil at 350F until both sides are golden brown. To cook over the fire, gently heat a green stick with the bark peeled off the end of the stick. Separate dough into roughly 5 0.5" ribbons of dough and stretch it around the preheated stick. Cook over hot coals until dough slides off stick.

To serve, add jams, jellies, fresh fruits or just eat plain and enjoy as a snack or meal.

For alternative flavors, add in 0.25 cup of dried fruit, nuts, cheese or bacon. The water may need to be slightly adjusted for additional wet ingredients. Start working in 0.25 cups of water and add additional water slowly until a sticky dough is achieved.