Blueberry and Flaxseed Bannock

 Source: Blueberry and Flaxseed Bannock, SaskFlax

Source: Blueberry and Flaxseed Bannock, SaskFlax

Serve warm with butter, jam or maple pecan topping.

Ingredients

  • 1/2 cup (125 mL) whole wheat flour
  • 1/2 cup (125 mL) unbleached all-purpose flour
  • 1/2 cup (125 mL) quick-cooking rolled oats
  • 1/4 cup (60 mL) ground flaxseed
  • 1/4 cup (60 mL) whole flaxseed
  • 2 Tbsp (30 mL) granulated sugar
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) fresh or frozen blueberries, thawed
  • 3/4 cup (175 mL) water
  • 2 Tbsp (20 mL) melted butter or margarine

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine whole wheat flour, unbleached flour, oats, ground and whole flaxseed, sugar, baking powder and salt. Toss in blueberries.
  3. Drizzle water and butter over flour mixture, stir with a fork, adding more water if needed to make a sticky dough.
  4. Pat dough into an 8 inch (20 cm) pie plate sprayed with a nonstick cooking spray.
  5. Bake 20 to 25 minutes or until golden brown and wooden pick inserted in centre comes out clean. Remove from oven and cut into 6 wedges.
  6. Serve warm with butter, jam, or maple pecan topping.
 

Nutritional Analysis

 
 

YIELD: 6 servings.

SERVING SIZE: 1 wedge. Each serving contains 2 tsp (10 mL) of flax.

Per Serving
Calories 217
Total Fat 10 g
Saturated Fat 3 g
Cholesterol 0 mg
Carbohydrates 31 g
Fiber 6 g
Sugars g
Protein 6 g
Sodium 341 mg
Potassium 190 mg