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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (117g) Recipe makes 14 servings |
||
| Calories 247 | ||
| Calories from Fat 42 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.7g | 7% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 1314mg | 54% | |
| Potassium 70mg | 2% | |
| Total Carbohydrate 44.9g | 14% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 2.8g | ||
| Protein 5.8g | 11% | |
From: Rabidpotatochip
On Feb 22, 2009
This is a good start for bannock but the salt should be cut in half or maybe brought down to two teaspoons. I forgot to count when adding the water, so I might have used less than the recipe called for. Since bannock doesn't have much flavor by itself I added some cinnamon and dried cranberries to the dry ingredients. The texture of the bread was great and aside from being salty the taste was good too. I'll definitely make this again and recommend it to friends, but with less salt.
From: dewey chetum &howe
On Apr 11, 2004
Ok, first off, definently dont add that much water, i would say a cup and 3/4 warm water will be ok, and i suggest that you have 20 minutes per side cause if you do 10 it comes out gooey. also, it doesnt really taste like anything, so i would maybe sprinkle some garlic on top before baking
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