Bannock has been a staple among the Aboriginal people of North America for centuries where it was made from moss, lichen, ground plant bulbs, nut meal, corn meal and cattail pollen to name a few. Consequently, there are as many bannock recipes as the day is long.
The modern version of bannock bread, made from flour, is thought to have been introduced by Scottish fur traders and is featured as a highly prized food item in the journals of the Hudson Bay Company and Northwest Company traders.
Today we are exploring a simple campfire bannock recipe from our campfire cookbook that is perfect for the avid camper or campfire chef. You can fry it in a pan, bake it in a dutch oven, pop it on top of a stew like a dumpling or follow the traditional method of cooking over the coals on a stick.
Mix the dry ingredients and keep it in a sealable bag. Just add the oil and water when you are ready to feast.
What you need
- 2.5 cups flour
- 2 tsp. baking powder
- ½ tsp. sugar
- ½ tsp. salt
- 3 tbsp. oil
- 1 cup water
Mix dry ingredients. Add oil and enough water to form a firm dough that doesn’t stick to the hands. Leave to rest for 30 minutes.
Divide into six portions and flatten with the palm of your hand to form discs. Select a long thin stick and clean off the end with a knife. Form the dough around the stick.
Scrape some of the coals out from the fire on to the edge of your fire pit. Hold the stick over the coals, turning frequently until your bannock is brown and cooked through.
You can also fry in lard, bacon fat or oil in a pan and sprinkle with sugar as a treat.
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