Similar to scones, blueberry bannock is a traditional Scotch-Gaelic and Cree* leavened quick-bread of whole wheat flour, water and wild blueberries..
3 cups sprouted wheat flour or 3 cups soaked organic all-purpose flour
1 tbl baking powder
1 1/2 tsp sea salt
1 cup plain kefir or raw whole milk (traditionally just water)
1/2 cup filtered water
1 cup fresh wild or farmers’ market blueberries
pastured butter or coconut oil
maple sugar (optional)
Sift the dry ingredients together in a glass bowl. Add the wet ingredients and stir to combine. Fold in the blueberries.
Grease a cast iron skillet with pastured butter or coconut oil, then put the dough in the center of the pan and spread it out evenly.
Sprinkle the top of the dough with 1 tablespoon maple sugar, if using, and 1/2 teaspoon freshly-grated cinnamon.
Bake in a 375 degree oven until golden brown, about 20 minutes. Do not over bake, or the bannock will be dry.
For a savory variation, omit maple sugar & cinnamon in favor of fresh rosemary and substitute beef tallow for butter/coconut oil.
* In Canada, the term Métis usually designates a constitutionally recognized individual born of an Aboriginal group, descended primarily from the marriages of Scottish and French men to Cree, Saulteaux, and Ojibwa women in southern Rupert’s Land starting in the late 17th century, and the marriages of French women to Ojibway men starting in Quebec in the middle 17th century. Anglo- as opposed to Franco-Métis in Canada were at one time distinguished by language, the Franco-Métis speaking French and the Anglo-Métis (then known as the Country-born) speaking Bungee, a pidgin language derived from Scotch-Gaelic and Cree. The use of Bungee has waned and Anglo-Métis increasingly identify simply as undifferentiated Métis or as undifferentiated anglophone Canadians with aboriginal antecedents. –Wikipedia