Bannock Bake and Photo Share

Bethel’s Task Force for truth and reconciliation invites you to make and share some bannock. October 1 is the Sunday closest to Canada’s National Day for Truth and Reconciliation. Our worship will focus on this important work, especially as related to the violent legacy of Canada’s Indian Residential Schools. We know that Bethel people are preparing for this weekend in many different ways, in small groups and individually. We encourage you to consider making bannock in the days before this service as one small act of spiritual preparation, solidarity, and community. We also invite you to take photos of making and enjoying the bannock, so that we can share these pictures with the rest of the church. Please send photos to ensgerald@gmail.com. There are two bannock recipes below. Be on the lookout in next week’s e-news for Indigenous-led events on the Oct. 1 weekend.

- Gerald Ens (Truth and Reconciliation Task Force)

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Blueberry Bannock Recipe - by David Wolfman, as found on abbeyskitchen.com

• 2 cups all purpose flour

• 2 tsp sugar

• 1/2 tsp salt

• 4 tsp baking powder

• 1/2 cup wild blueberries

• 1/2 cup vegetable shortening or butter

• 1 egg beaten

• 2/3 cup 2% milk

1. Preheat oven to 425 F.

2. Combine flour, sugar, salt and baking powder.

3. In another bowl combine the milk and eggs.

4. Cut the shortening into the flour in pea-size nuggets.

5. Add the milk and eggs mixture and blend.

6. Knead together for 3-5 minutes and flatten out slightly to 1-inch thickness

7. Add blueberries.

8. Cut into 2-inch circles and place 1 inch apart on an ungreased baking sheet.

9. Bake in oven for 10-12 minutes or until golden brown.

Apple Chocolate Bannock - by Gerald Ens, as developed over many years working at Camp Assiniboia (circa. 2006-2013)

1. Mix together several cups of flour with a few dashes of baking powder and a pinch or two of salt.

2. Add water a bit at a time, stirring with a wooden spoon (or stick) until the mixture is still solid, but very sticky, all the way through.

3. Cut 2 apples into very small pieces and stir into the batter.

4. Add one handful of chocolate chips or other chocolate pieces.

5. Heat a large pan on stovetop or over an open fire (grill-crate optional).

6. Melt a generous serving of butter in the pan.

7. Once melted, add enough batter to fill the pan. Be careful not to make the patty too thick or it will not cook through. 1-1.5 inches thick is optimal.

8. Cooked halfway, flip the bannock and add a fresh serving of butter.

9. Adjust heat so that the bannock cooks all the way through without burning (some of the chocolate burning is inevitable).

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