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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: January 04, 2014


1 Cup Whole Wheat Flour 1 Cup Whole wheat flour preferably organic
1/2 Cup All-Purpose Flour 1/2 Cup All-Purpose Flour (up to 2)
1/2 Cup Oats 1/2 Cup Oats (Quaker Oats)
2 Tablespoons Sugar 2 Tablespoons Sugar granulated
2 Teaspoons Baking Powder 2 Teaspoons Baking powder Salt
2 Tablespoons Butter 2 Tablespoons Butter melted
1/3 Cup Raisin 1/3 Cup Raisins optional Water
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1. For plain bannock, omit rolled oats and increase the all purpose flour to 1 cup.

2. ... Stir together flours, oats, sugar, baking powder and salt.

3. Add melted butter, raisins (if using) and water, adding more water if needed to make sticky dough.

4. With floured hands, pat into greased pie plate.

5. Bake in 400F oven for 20 to 25 minutes or until browned and tester comes out clean.

6. Cut into wedges. SERVES:6 VARIATIONS: In place of raisins add chopped dried apricots or fresh berries.

7. (Blueberries are terrific if one is camping in northern Ontario in August).

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption allergies.
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