My Mom’s Bannock Recipe
Bannock is a bread that my mom makes. I am under the impression it was the quick bread best suited to the ingredients the government gave out. It’s like scones, and it has no egg (which I am allergic to). So if you are allergic to eggs, you’ll enjoy this too. Most Cree / Native / First Nations / Native American / Indigenous people have had this at one time or another. It also goes by the name ‘fry bread’ and sometimes is made in a frying pan. This is the one I grew up with.
My mom makes this every week and brings it to the food kitchen. They call her Bannock lady. She made it for after school snacks, and some of my friends (comment if this is you, it makes me happy) still remember eating it at our house when we lived in the same town.
It took me so long to learn how to make it. When my husband and I were visiting at Christmas two and a half years ago, she made it every morning, so this last visit I made sure to learn how to make it too, so that we could have it when we missed home. And because Jeremy kept raving about how he wanted to eat it more often.
Why are Blueberries in this Recipe?
Blueberries, small and dusty blue with kiwi-green centers, grow wild in northern Saskatchewan, where my Cree family lives, especially around Lac La Ronge. So they are a food that is totally abundant – on the reserve industrious people fill up their freezers. A blueberry bannock can also be smothered in blueberry jam (which is more like syrup filled with whole blueberries.) You can’t buy any blueberry this delicious anywhere else in the world. Maybe New Brunswick has good blueberries too, but northern Saskatchewan is still amazing. For 10 grand I suppose I could show you these wild blueberries. Otherwise you are best served by going to the farmer’s market or what have you in your area.
What can You Add to Bannock?
Pretty much anything. When I was little I liked chocolate chips, but not so much anymore. Jeremy has put in a vote for chocolate-covered açai berries; I vetoed it. Raisins, cranberries, dulce de leche … this could all work. Whatever is local and in season or in your kitchen. If it’s a berry, add flour so that your dough doesn’t get too soggy.
OK, Here is the Bannock Recipe
tl;dr Here is the recipe all in one image.