Off and On the Trail Bannock

Bannock is a simple griddle-cooked or pan-fried quick bread that can be made with as little as flour, salt and water fried in fat. As such, it was a popular food among trappers and natives on the move in early Canada. Nowadays it's usually leavened with baking powder, giving it the texture of a dense scone and with the same floury taste. Dotted with raisins and cranberries and seasoned with a little ground cinnamon, bannock is an easy treat to make at home or out on the trail.

Off and On the Trail Bannock

Recipe by Lisa Turner Published on May 28, 2010 Simple pan-fried bannock with raisins and cranberries Print this recipe Ingredients: 3 cups unbleached white or spelt flour 1 teaspoon sea salt 1/2 teaspoon ground cinnamon 2 tablespoons baking powder 1/3 cup dried cranberries 1/3 cup raisins 1/4 cup (1/2 stick) melted butter 1 1/2 cups water 1 tablespoon olive oil or butter Instructions: In a large bowl, combine the flour, salt, cinnamon and baking powder, cranberries and raisins. Pour the melted butter and water into the dry ingredients. Combine with a fork or pastry cutter. Knead gently with floured hands. Heat the olive oil or butter in a frying pan over medium heat. When hot, tear off chunks of the dough and gently press into the pan with a spatula. Cook for 10 to 20 minutes a side or until browned. Serve hot or warm with butter or jam Makes 10 to 12 servings

More recipes from Lisa's Kitchen that you might enjoy:
Raisin Cranberry Biscuits
Whole Wheat Olive Oil Biscuits
Cheddar Dijon Biscuits

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