Fort Edmonton Park Bannock

The Man With Whom I Keep Company and I love wandering around Fort Edmonton Park, and it is especially beautiful this time of year with all of the gardens in full bloom and bursting with their bounty.

We managed to catch Paulina at the Native Camp outside of the Fort as she was starting a batch of bannock. She told us that the ingredients are whole wheat flour, baking powder, salt  and water. She added a bit of cinnamon for an exotic touch. She said that the trick to preventing lumps in the dough is to make a well in the center of the dry ingredients for the water, and then keep mixing in the dry ingredients a little at a time.

The bannock is then formed into a round shape, covered and left to rise. We went off to explore  and came back in time to see it in mid-rise.

We went to do more exploring and got back when Paulina had rolled out the dough and was cutting it up for frying (we had incredibly good timing). Paulina is a many-talented woman, so she was doing some beading while waiting for the dough to rise.

The coals need to burn down to a nice even grey so that the bannock doesn’t burn. The strips of dough are fried in some lovely lard. The Scottish were the ones to bring bannock to the First Nations, and we know how the Scots love their lard!

Paulina with her bannock tool.

A basket of beautifully browned bannock.

Samples being cut up for the hungry crowd.

My piece of bannock. It was hot and delicious – crunchy on the outside and soft in the centre. I was thinking that butter melted into the bannock would have been especially delightful.

Delicious, but not enough to satisfy our desire for baked goods, so we stopped in at Jasper House for Ginger Molasses Cookies and Raspberry Lemonade.

A former patient of 1885 Street’s Dr.Wilson. He could have benefitted from a diet including bannock and cookies.

Fort Edmonton Park closes September 25, and there are fewer people there this time of year, so it’s a great time to visit.

Posted by Truly Scrumptious


6 thoughts on “Fort Edmonton Park Bannock

  1. I love Fort Edmonton Park. I haven’t been yet this season. I guess I’d better get on it – maybe this weekend. I love when they make bannock. One time I got an extra piece for singing Red River Valley (somehow Red River Valley came up in conversation with the historical interpreters and I was the only one who could remember the tune). That lemonade looks gooooood.

  2. Pingback: Breakfast: Bannock « May Contain Nuts

  3. Paulina’s bannock is amazing, the best i have had in a longtime…. mmmmm yummy and delicious is how i can describe it…. 🙂

  4. Paulina was taught well from generations of awesome bannock makers to include our traditional recipe which was inherited from my grandmother to my mother to me now onto her and am very proud of my daughter who took the time this summer to show you our beautiful Cree culture and traditions values =]

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