This Bannock Reimagined biscuit has incredible history. It is one of the most basic recipes there is. Miners in Northwest Territories made this at their mining sites along with other food. They fried it in a skillet. This recipe takes a historical staple and improves the taste, makes it gluten free and bakes it instead of frying. This adds flavour and improves the nutrition. It is so easy that the children might like participating in this one. The cranberry glaze adds some unique taste and beauty.
- 1 ½ cups of Oat flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1/8 cup butter melted
- ¾ cup water room temperature
- ½ cup birch syrup substitute maple syrup if desired
- 1 teaspoon cinnamon
- 50 grams fresh or defrosted cranberries cut in half or diced.
- A few fresh cranberries for garnish
Put flour, salt, baking powder into a medium sized bowl. Whisk until mixed.
Pour melted butter and water in and mix until incorporated.
Let sit for 10-15 minutes for the water to be absorbed into the oat flour.
Turn dough out onto a lightly floured surface, knead gently, about 10 times.
Put a large piece of plastic wrap on top of the dough and pat or roll gently until it is about ¾ inch (2 cm) high.
Put parchment paper onto a cookie sheet. Cut out biscuits with the top of a small water glass or a cookie cutter.
Gently release the biscuits from the cookie cutter and place onto the parchment paper. Lightly coat each biscuit with birch or maple syrup.
Bake for 25- 30 minutes or until browned.
While the biscuits are baking, make the glaze.
In a small saucepan, pour the birch or maple syrup and add the cinnamon and cranberries.
Cook on medium high heat until it reaches a boil.
Turn down heat to simmer and reduce until it is about ½.
Stir often to make sure it does not stick or burn. Keep warm until serving biscuits.
Serve biscuits with glaze on them.
Prep time: 40 minutes
Yield: 8-10 small biscuits,
Preheat oven: 350F (175C)
Note: These can also make this with wheat flour, and it will be smoother than the oat version.