Maple Bannock with Berry Butter

Golden maple bannock wedges with a tender oat crumb meet whipped butter flecked with dried blueberries. In the spirit of Grease Bags on the Portage, it recalls the simple trail breads that fueled canoe brigades across Rupert's Land.

Serves 4

Estimate for one serving

• 360 cal
• 6.4g protein
• 20g carbs
• 4.2g fat
• 3.2g fiber

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Ingredients

• 2 cups all-purpose flour
• 1/2 cup rolled oats
• 2 tsp baking powder
• 1/2 tsp salt
• 3 tbsp maple syrup
• 3/4 cup milk
• 1/2 cup butter
• 1/3 cup dried blueberries

Instructions

1. 1In a bowl combine flour, oats, baking powder and salt.
2. 2Cut in butter until mixture looks like coarse crumbs then stir in maple syrup and enough milk to make a soft dough.
3. 3On a floured surface pat dough into a 1-inch thick round and cut into 8 wedges.
4. 4Melt remaining butter in a large cast-iron skillet over medium heat then fry the wedges 4-5 minutes per side until deep golden and cooked through.
5. 5Meanwhile mash dried blueberries into the remaining softened butter to make berry butter.
6. 6Serve the warm bannock with generous spoonfuls of berry butter.