CornDog…close, but not quite! It’s a long weekend here in B.C. and I’m soaking it ALL up. I spent Sunday at the cabin and had some fun playing around with a Bannock recipe I made up the night prior. Bannock is something we use to cook over the fire when camping with my girl guides group (way back in the day). My version isn’t at all traditional, but I did stick with simple ingredients – almond flour mixed with type 00, coconut oil, baking soda, maple syrup, vanilla, sea salt, & water. The result…very similar to a croissant – flakey on the outside; creamy soft on the inside. I walked around with my BannockDog, still on the stick, and offered bites to everyone. They made a great pair – sorry bun. Happy Monday, friends!

Servings: 8
Author: thecrimsonsink
  • 2 cups type 00 flour
  • 1 cup almond flour
  • 1 tsp sea salt
  • 2 tbsp baking powder
  • 1 cup water - room temp. to warm *more if needed
  • 1/4 cup coconut oil, melted *more for kneading
  • 1 tbsp maple syrup
  • 1 tsp pure vanilla
  1. Add the flours, sea salt, and baking powder to a large bowl. Stir and set aside.

  2. Combine the coconut oil, water, vanilla, and maple syrup. Stir.

  3. Make a well in the flour mixture, and pour in the water mixture. Begin stirring in the centre of the bowl until a dough ball is formed - flour will be incorporated into the dough as you stir.

  4. Oil the surface of the counter with a little melted coconut oil (about 1tbsp) - spread it around. Place the dough onto the counter and knead for about 1-2mins. If the dough gets a little too oily, just flour the counter and continue kneading. Form a ball.

  5. Wrap the dough ball in plastic wrap and refrigerate for at least 6hrs.

  6. Once ready to use, rip off a portion of the dough, and rub it between the palms of your hands to create a 'dough rope'. *The dough is quite dense so to cutback the cooking time, the dough rope should be about 1-1&1/2cm thick. Wrap the dough around the tip of a sturdy stick and cook over an open fire pit. Rotate the stick while cooking. Cook until golden brown to dark brown - the crispy spots are tasty. Once cooked, allow to cool slightly, and then peel off the bread & eat.

Recipe Notes

~ Jam goes SO well with warm, fresh bannock.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating