Cree Bannock with Currants
Cree currant bannock complements three sisters soup, a beloved Indigenous dish. The slight sourness of currants in the bannock adds a mild sweetness, blending well with the soup's corn, beans, and squash flavors. The bannock's light, fluffy texture brings comfort to the meal, balancing the hearty broth. Together, the bannock and soup create a satisfying blend of tastes and textures, offering a fulfilling culinary experience.
Cree Bannock with Currants Recipe:
By Zosia Culinary Adventures | Date: April 20, 2024
Preparation Time: 10 minutes
Bake Time: 25 minutes
Yield: 8 servings
Ingredients:
2 cups bread or all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
pinch of sea salt
1/3 cup unsalted cold butter
1/2 cup dried currants
1 cup filtered water
Instructions:
Mix together dry ingredients except for currants.
Cut in the butter till mixture is crumbly.
To prepare the dough, start by stirring in water and dried currants until combined. Be sure to handle the mixture gently to avoid overmixing, which can result in tough bannock.
Place the dough in a well-greased pie pan, which should be approximately 22.5 cm in diameter, or opt for a square pan measuring 20 cm by 20 cm for baking.
Bake at 425ºF or 218ºC for 20-25 minutes or until golden brown.
Cut into 8 pieces while still warm.
Serve with butter or Devon cream and confiture for breakfast or afternoon tea. You can also enjoy it alongside your favorite soup, like the traditional Tree Sisters or hearty Hungarian goulash.
Nutrition Facts per One Serving💓
Calories 270 | Fat 13.5 g \ Saturated Fat 8.4 g\ Cholesterol 35 mg\ Sodium 37.5 mg\ Total Carbohydrate 38.7g\ Dietary Fiber 1.2g\ Total Sugars 13 g\ Protein 2.8 g \ Vitamin D 9 mcg\ Calcium 551 mg\ Iron 2 mg\ Potassium 32 mg
