Bannock, is the star of outdoor living. Known and loved by many and roots back to when an oven was not common indoors.
Bannock – freshly made bread on tour
by Naturkok Sander Blohm
Bannock, is the star of outdoor cooking. Known and loved by many dating back till before ovens were common in households. The bread is similar to scones but can be made in many variations as a side dish or as a sweet in-between meal.
Bannock is basically made from flour and salt with baking powder. You can add any butter, oil or in this case coconut oil. Just stir to make a sticky dough - fry in a bit of coconut fat on a pan that is not too hot because it's important the dough is fully baked and not just burned.
Bannock can be filled with all kinds of good stuff – just give it a try.
For this recipe, I want to make a sweet snack meal Bannock that goes well with a cup of strong coffee.
1½ cup of flour
- 1 cup of oat meal
- 1 tsp. Baking powder
- A pinch of salt (preferably flaky salt)
- A pinch of sugar
- 2 large tablespoons of coconut oil
- Fennel seeds
- Chopped dates
- Flour, oat meal, salt and coconut oil are stirred into a uniform mass. Add fennel seeds and the chopped dates.
- Add water until the dough gets soft and a bit sticky. Don’t let the dough get too dry as this will make it hard to flatten out.
- Bake the Bannocks like thick pancakes on a pan that is not too hot.
Eat right away – warm and delicious.