Blueberry and Flaxseed Bannock

Source:   |  Category: Baking, Whole Flaxseed, Ground Flaxseed

Serve warm with butter, jam or maple pecan topping.


  • 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 oat
  • 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
1/2 cup whole wheat flour1/2 cup unbleached all purpose flour1/2 cup quick cooking rolled oat1/4 cup ground flaxseed1/4 cup whole flaxseed2 Tbsp granulated sugar2 tsp baking powder1/2 tsp salt1/2 cup fresh or frozen blueberries, thawed3/4 cup water2 Tbsp melted butter or margarine


  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 a 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 center comes out clean. Remove from oven and cut into 6 wedges. 
  6. Serve warm with butter, jam, or maple pecan topping.

Yield: 6 servings.

Serving Size: 1 wedge. Each serving contains 2 tsp (10 mL) ground flaxseed.

Nutritional Analysis

Total Fat10 g
Cholesterol0 mg
Carbohydrates31 g
Fiber6 g
Protein6 g
Sodium341 mg
Potassium190 mg

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