Bannock {Blogging Through the Alphabet}

There are two things our grandson is guaranteed to eat, biscuits and bannock so it was an easy choice as my Week 2 Blogging Through the Alphabet with Recipes selection.

If you are unfamiliar with these two food items, I can assure you they are very much alike and both can be made using various methods and customized to your personal taste with the addition of herbs, spices, and dried fruit.


Charles showing the kids how to wrap their bannock around the roasting stick


One of EJ’s favorite bannock recipes is from Fort Edmonton Park where he learned to make them himself at a homeschool day where the kids learned all about the life of voyageurs (French fur trappers) in Western Canada in the early days of our province.

He also learned that bannock was brought to Canada by the Scottish (scones) and that this bread/biscuit was adopted by our First Nations people (in particular the Metis).

Bannock was easy to carry and many would keep a “starter” in their bags so it was fairly easy to mix and cook up when they made camp.

The kids had a terrific time roasting their bannock over an open fire and eagerly accepted a copy of the recipe to take home with them.

I prefer my bannock cooked on an iron skillet or baking pan in the oven but if you are looking for something fun to add to your next campfire (to balance the sweetness of your s’mores) then this is the recipe for you.

Roasted Bannock Recipe

Courtesy of Fort Edmonton Park

If you’ve been to the Fort, a favorite moment for many is eating bannock at the Cree Encampment. Bannock was to 1846 what Tim Horton’s donuts are to 2011.

For those who can’t get enough and need their fix after September, when our general admission ends for the season, we have a Roasted Bannock recipe for you to enjoy.

1 cup flour
1 pinch salt
2 teaspoons baking powder
1 tablespoon butter/margarine
½ cup water (or milk)
What To Do:
Combine all dry ingredients.
Rub/cut in butter.
Add water (or milk), mix well.
Pull off a small handful and roll into a “snake.”
Coil the dough around the tip of a wooden stick, leaving no spaces between coils.
Roast bannock over hot coals, like a marshmallow or hot dog, rotating slowly.
Bannock is done when it is golden brown and firm to the touch, it should slide off the stick easily. Be careful, it will be very hot.
Enjoy with butter, cinnamon and sugar, jam or any of your favorite toppings!

For more Blogging Through the Alphabet posts visit my co-hosts and the links below. I’d love to have you join us!


5 thoughts on “Bannock {Blogging Through the Alphabet}”

  1. Yum! This brings back memories! I worked at The Northwest Fur Trading Post in East Central MN. Similar to the post you visited. I would make something like this everytime I worked. It was kind of plain on its own, but we would also make chick and wild rice to eat with it!

  2. I’ve never heard of bannock before today, at least by this name 🙂 I’m enjoying this series and all the new things I’m learning!

  3. Yum! We made this years ago, and I’d forgotten all about it! I’ll be my littlest dragons would love this…
    Happy #abcblogging!

  4. Lori says:

    This is great! I don’t think I have ever known what bannock was but now I do. And such a fun way to cook it.

  5. Annette says:

    I am going to have to try this! 🙂

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