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INGREDIENTS:
INGREDIENTS:
1 cup (250 mL) whole-wheat flour
1 cup (250 mL) all-purpose flour
¾ cup (175 mL) fresh or frozen blueberries
2 tbsp (30 mL) baking powder
½ tsp (2 mL) ground cinnamon
⅛ tsp (0.5 mL) salt
½ cup (125 mL) skim milk or milk alternative
½ cup (125 mL) water
1 tbsp (15 mL) canola oil
INSTRUCTIONS:
INSTRUCTIONS:
Preheat oven to 400°F (200°C).
In bowl, combine flours, blueberries, baking powder, cinnamon and salt.
Stir in milk, water and canola oil and, using hands, moisten all ingredients, handling dough as little as possible.
Turn dough out of bowl and place on lightly floured surface.
Using hands, form disc about ½ inch (1 cm) thick and about 9 – 10 inches (22 – 25 cm) in diameter. If necessary, sprinkle with flour to keep dough from sticking. Cut into 8 wedges.
Place wedges on parchment-lined baking sheet and bake for 15 – 20 minutes or until bannock is golden brown.
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