SPELT AND COCONUT FLOUR BANNOCK
One of the most delicious quick breads to make, bannock can also be high in carbs and rather generous with the butter (you can’t have bannock without generous amounts of butter!). Not the healthiest of breads, yet still very much loved by many. Including us! It pairs perfectly with soups and stews and I love making it because it’s so quick and easy and doesn’t need to rise!
While spelt flour has the lowest gluten content of all the flours, it’s not toally g-free so if you’re gluten intolerant this might be okay for you but if you’re celiac? No dice. The addition of the coconut flour is used for it’s delicious flavour and texture as well as being g-free.
Even though this bannock recipe is low- carb and considerably healthier than it’s beloved deep fried brethren, we still consider this bread a treat. Versatile and delicious we enjoy it warm with butter (in case I didn’t mention that yet), or butter AND jam, because hello. But most of all we love it best when paired with soups and stews.
I’m thinking of experimenting with smoked wild fish and meat, root vegetables, herbs, cheeses and spices in the future, different variations. Maybe even desserts made with bannock. Probably a full-on gluten-free one too. Until then however, here is the straight up, low-carb, easy-peasy version…
- 3 cups spelt flour
- 4 tablespoons coconut flour
- ¼ cup of butter or coconut oil (melted)
- ¾ teaspoon of sea salt
- 2 tablespoons gluten free baking powder
- 1½ cups ice cold water
- Preheat oven to 350 F and lightly grease (with butter or coconut oil), your baking vessel of choice. I prefer my oven safe circular ceramic bake dish, but I've also doubled this recipe and baked it in a rectangular lasagna pan. Apparently you can cook this in a skillet with tons of lard or oil and/or butter and as delicious as I know that it is - uhm nope.
- Measure out your dry ingredients, adding them into a large mixing bowl. Whisk to sift all of the ingredients together and melt the butter.
- Add in the butter while mixing with a fork, followed by the ice water, forming the dough into a ball.
- Place the dough ball onto a lightly (coconut), flour dusted surface and knead (gently), 8-10 times and pat into a 2 inch thick circle.
- Place into the greased baking dish and bake for 30-25 min., depending on the heat of your oven.
Enjoy!
5 Comments
Leave a Reply to Amy Cancel reply
CONNECT WITH JENNIFER
CONNECT WITH SELENA
This morning I searched for a spelt bannock recipe…how lucky am I to have found the BEST spelt bannock recipe out there?! You guys, this is amazing. Such a light texture! Thanks!
Love your recipe! Been looking for a paleo-type bread recipe, that’s pretty much our diet, but spelt is awesome for bread, n doesn’t bother our tummies! First loaf came out too dry, overdone, so this loaf I’m using less coconut flour while i knead, n baking for less time, fingers crossed! Tried the pick test on my first loaf, but like I said, it ended up overdone…So I’m wondering how you tell? I’m using a round casserole dish to bake it in, maybe I should switch sizes if the 2″ loaf just fits? Also, I used half unsalted butter, half coconut oil…This time I also mixed a tsp of sunflower lecithin in for health n texture, 1/8 tsp ginger for our tummies, white egg washed the top, n topped it with caraway seeds for health n taste…Hope it turns out, n thanks so much for sharing this cool new recipe, I will definitely be sharing it with my daughters, much peace n love…❤✌
Yummy! ❤✌
Hi, I was wondering if I could add in raisins and cinnamon to the existing recipe. The original was great, just trying to experiment.
Hello
I just wanted to know if you have the Carb amount per serving. Also if it’s Diabetic friendly. Any info would be great thank you so much.