06/14/2026
Sunday Recipe: Colton's Bannock ❤️
Some recipes are about more than what ends up on the plate.
This week we're sharing Colton's Bannock, a recipe from Yvonne Jobin, Cree Elder from Northern Alberta, featured in Neither Here Nor There. Yvonne shared this recipe with her grandson, Colton Willier, and it's a beautiful reminder of how food helps carry stories, traditions, and family connections across generations.
✨ Makes 12 bannock biscuits
Ingredients:
• 2½ cups unbleached all-purpose flour
• ½ cup whole wheat flour
• ½ cup skim milk powder
• 3 tbsp baking powder
• 2 tbsp organic cane or brown sugar
• ½ tsp salt
• ½ cup softened salted butter, cubed
• 1 cup lukewarm water
Directions:
1. Preheat oven to 425°F.
2. In a large bowl, combine both flours, milk powder, baking powder, sugar, and salt.
3. Rub the butter into the dry ingredients until the mixture resembles small peas.
4. Add ¾ cup of the water and begin bringing the dough together. Slowly add the remaining water until a soft, smooth dough forms.
5. Flatten the dough on a floured surface until about ½ inch thick.
6. Cut into rounds using a cookie cutter and place on an ungreased baking sheet.
7. Bake on the middle rack for approximately 17 minutes, or until golden brown.
8. Enjoy warm with butter and jam, or alongside your favourite soup or stew.
Yvonne's favourite variations:
• Replace ¼ of the flour with oats and add 1 tbsp flaxseed for extra fibre.
• For a sweet bannock, add raisins or Saskatoon berries.
• For a savoury version, add ¼ cup grated cheese and 1 tsp dried herbs.
And Yvonne's final word on bannock?
"Have fun with it."
Have you ever made bannock before? Let us know in the comments!
