Bannock Bites Two Ways
These elegant Bannock Bites rounds are soft, golden, and perfect for Thanksgiving entertaining. Topped with Smoked Salmon and Saskatoon Berry Jam or a Homemade Cranberry Chutney and Boursin cheese, this recipe honours Indigenous food traditions and seasonal Canadian ingredients. This bannock recipe was adapted from @grandma_sherry55 on TikTok.
Ingredients
For the Bannock:
- 1 cup plus 2 tablespoons all-purpose flour plus extra for kneading
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup water
- 2 cups peanut oil for frying
For the Cranberry Chutney and Bannock Toppings:
- 1 tablespoon olive oil
- 2 tablespoons yellow onion finely chopped
- 1 teaspoon fresh ginger finely chopped
- 1 1/2 cups cranberries fresh or frozen
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons golden raisins
- 1 tablespoon apple cider vinegar
- 1 package Cranberry and Black Pepper Boursin Cheese
For the Smoked Salmon Bannock Toppings:
- 1/4 cup cream cheese
- 6 to 12 slices smoked salmon rolled into rosettes
- 1/4 cup Saskatoon berry jam (see substitution suggestions in the Recipe Notes)
- Fresh parsley for garnish
Instructions
To Make and Fry the Bannock:
- Add the flour, baking powder and salt to a large bowl and mix to combine. Create a well in the centre and add the water. Slowly incorporate the water into the dough until to comes together.
- Dust your work surface with flour and dump the dough out. Use your hands to knead the dough for 4 to 5 minutes, until it is smooth and not sticky. Form the dough into a disc, cover with plastic wrap, and let sit at room temperature for 20 minutes.
- After the dough has rested, use your knuckles to spread the dough out into a round that is 1 centimetre-thick. Cut the bannock bites out into 5-centimetre (2-inch) rounds using a floured cookie cutter. Roll the excess dough back into a ball, let it rest for 15 minutes, then cut out the remaining rounds. This will ensure that all your bannock is tender. Use a sharp paring knife to cut a 1-centimetre slit in the centre of each bannock bite.
- Add the peanut oil to a deep, wide pan set over medium-high heat. Once hot, add the bannock to the oil and fry for 3 to 5 minutes per side. You will know they are fully cooked when they sound hollow when tapped on and are golden brown. Transfer to a plate lined with a paper towel and drain.
To Make the Cranberry Chutney:
- Add the olive oil to a small pot over medium-high heat. Once hot, add the onion and ginger and saute for 2 minutes until fragrant. Add the cranberries, brown sugar, and cinnamon and mix to combine. Cook for 3 to 4 minutes, stirring often. Once the cranberries have released a lot of water, add the golden raisins and mix to combine. reduce the heat to medium and cook for another 3 to 4 minutes, stirring often. Once the majority of the water has evaporated, add the apple cider vinegar and mix to combine. Cook for 1 minute, them remove from the heat and let cool.
To Assemble:
- Once the bannock have cooled slightly, top them with the respective ingredients.
- For the Smoked Salmon Bannock Bite, spread a 1/2 teaspoon of cream cheese to each bannock and top with a rosette of smoked salmon, 1/4 teaspoon of Saskatoon berry jam, and a small sprig of parsley.
- For the Cranberry Chutney and Boursin Bannock Bite, add 1 teaspoon of Boursin and 1 teaspoon of the cranberry chutney.
- Serve immediately and enjoy!
Video
Notes
- If you can't access Saskatoon berry jam, you can substitute it with blueberry or blackberry jam
- You can make the bannock a day in advance and store it in an air tight container at room temperature. Simply warm it for 10 minutes in a low heat oven, then add your toppings and serve.
Nutrition
Calories: 123kcalCarbohydrates: 20gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 182mgPotassium: 77mgFiber: 1gSugar: 9gVitamin A: 81IUVitamin C: 3mgCalcium: 34mgIron: 1mg
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