Blueberries are here!
With all the lovely blueberries around, you have just got to try this recipe for Blueberry Bannock.
Perfect for an on-the-go breakfast or a quick snack, bannock is a baked good that’s been around the block, so to speak.
A traditional Aboriginal recipe, this version from Canola Eat Well kicks up the nutrition because it’s baked (not fried) and made with whole wheat flour (instead of white).
Now, what else can be done with these blueberries….hellooooo smoothies 😉
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 3/4 cup fresh or frozen blueberries
- 2 Tbsp baking powder
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1/2 cup skim milk
- 1/2 cup water
- 1 Tbsp canola oil
- Preheat oven to 400°F (200°C).
- In bowl, combine flours, blueberries, baking powder, cinnamon and salt.
- Stir in milk, water and canola oil and, using hands, moisten all ingredients, handling dough as little as possible.
- Turn dough out of bowl and place on lightly floured surface.
- Using hands, form disc about 1/2-inch (1-cm) thick and about 9-10 inches (22-25 cm) in diameter. If necessary, sprinkle with flour to keep dough from sticking. Cut into 8 wedges.
- Place wedges on parchment-lined baking sheet and bake for 15-20 minutes or until bannock is golden brown.
Yield: 8 servings. Serving size: 1/8 bannock.
Nutritional Breakdown per serving:
Calories 130, Fat 2 g, Sodium 340mg, Carbohydrates 34g, Fibre 2g, Protein 5g.
Have a great Meatless Monday!