Bannock (Lusknikn)

Recipe by Rosemary Marshall – used by permission form the Aboriginal Nutrition Network and the Dietitians of Canada.

Each time I make Lusknikn it reminds me of my mom, who passed away when we were young. I feel that she is still a part of me and she is still helping me to be the way that I am. I know that who I am is because of who she was. “…Must be made with love.”

The original recipe has been slightly modified to suit a renal diet.

Bannock (Lusknikn)

Ingredients

  • 5 cups (1250 ml) white flour
  • 2 tsp (10 ml) cream of tartar
  • 3/4 tsp (7.5 ml) baking soda
  • 1/2 c (125 ml) unsalted, non-hydrogenated margarine
  • 2 1/4 c (310 ml) water
  • 1 tbsp (15 ml)  melted unsalted, non-hydrogenated margarine

Directions

1. Preheat the oven to 350°F.

2. In a large bowl, mix together all the dry ingredients.

3. Make a well in the middle of the flour and fill it with some liquid and oil or margarine. Stir it in gently with a spoon or fork.

4. Continue adding liquid until a soft ball of dough forms. You might have to add more liquid or flour as you stir.

5. Leave enough flour on the side of the bowl so you can knead the bread and then pat it into a bread pan.

6. Inside the bowl, gently knead the dough for about a minute.

7. Pat the dough fl at into a bread pan of your choosing. We used a 10” round cake pan.

8. Make a cross on the bread and then cut it into sections. The cut is about ¼” deep.

9. Bake for about 45 minutes or until the sides and top are golden brown.

10. Take out of the oven. Spread margarine over the top to make it soft.

11. Cover with a clean dish towel, let cool.

Nutrient Analysis

Calories: 267.4 g

Protein: 5.5 g

Carbohydrates: 40.1 g

Fibre: 1.6 g

Total Fat: 9.1 g

Sodium: 84.9 mg

Phosphorus: 57.66 mg

Potassium: 140.89 mg

Renal Diet Nutrient Analysis

Servings per recipe: 12

Serving size: 1 12th of a 10 inch round pan

Renal and Diabetic Exchanges

2 Starch choices
2.5 Carb choices