Posted by: Tyler Green | 04/06/2010

Bannock: Green Style

While there are countless recipes for bannock available on the internet, consider the following the base-line comparison for all future derived formulations for this outdoor delicacy.  Each ingredient was carefully measured to create the perfect backwoods fuel.

Okay, that is extremely not true.  These ingredients were pulled out of the cupboard on the fly and thrown in until the mix looked satisfactory.

This recipe also violates the principle that bannock is to be made out of only non-perishables so it can be thrown together on any day of an outdoor adventure.  With a full kitchen and a time lapse running, the goal shifted just slightly and the unnecessarily long list of ingredients is a testament to that.  This recipe was not meant to condone smuggling milk or eggs into the woods and it is not considered an achievement if a member of your party contracts Mad Cow Disease.

The lesson from all this is, if any of these ingredients sound good, use them.  If they don’t, pick your own.  Whatever you choose, make it the most fun you’ve had in the kitchen in a long time.

Bannock: The Authentic Green Recipe

3 cups cornmeal
1 1/2 cups flower
1/2 cup oats
2 eggs
4 tsp. baking powder
3 tsp. salt
4 tsp. cinnamon
2 cups brown sugar
8 Tbsp. oil
3 cups milk
banana chips
dried pineapple

Directions: Combine ingredients and stir until well mixed.  Coat 9 x 13 inch glass dish with cooking spray.  Bake at 325 degrees for about 40 minutes.

Potential Changes: Substitute pecans for cashews, which became soggy
Leave out banana chips, dried pineapple, and apricots, which either went unnoticed or were too noticeable
More baking powder
More flour and less cornmeal depending on desired texture, above result was fairly crumbly


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