Previous post

Bannock

Bannock

This was super fun and easy to make. This would be perfect to recreate in a classroom or with students or scouts in the kitchen or at camp!

Kneading this dough is easy and the dough is easy to handle. It comes out just like a freshly baked scone. I topped mine with blueberry jam and butter.

It came out really well in the oven, but I’d bet it would come out even more flavorful if cooked on a stick over a campfire as intended. This recipe is coming along as a camping essential!

For this recipe, I recommend using organic shortening instead of Crisco (I’m not promoting this item for money—this just happened to be the brand I found locally, and I like it). Hydrogenated oils are indisputably horrible for you, and even the “trans-fat free” Crisco still has it (companies are only required to label trans-fat if there’s over one gram in a serving– which means a product can have nine-tenths of a gram of trans-fat and still be labled trans-fat free. Always look for hydrogenated oils on the label!) The organic stuff is not cheap, but it’s worth the peace of mind knowing I’m not poisoning myself.

Different people have different ideas of where bannock came from– many believe the native peoples had a slightly different version of bannock than is made today, while others believe it came from the Navajo tribe or from the Scottish. In any case, bannock is now a ubiquitous recipe from the region with many different varieties.

 

 

Written by A. Alexander


Website:

Leave a Reply

About

bwfacecircle

Join me as I generate random coordinates on the planet and attempt to learn to cook those regions' cuisines.

 Read more.

Live at home like a traveler.
—Henry David Thoreau

Subscribe

...and never miss a new recipe!