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November 26, 2020 | News, Recipes

A classic favourite but tweaked to be a bit better for people living with kidney disease or kidney failure. It may not be kôhkom’s bannock but it will have to do.

Makes 10 servings

Ingredients

  • 3 cups all-purpose flour
  • 1 tbsp. phosphorus-free baking powder*
  • 1/2 tsp. salt
  • 2 tbsp. white sugar or Splenda®
  • 1/2 cup 2% milk
  • 3/4 cup lukewarm water
  • 1/2 cup vegetable oil
  • 1/2 cup olive oil (can substitute with any oil)

*Phosphorus-Free Baking Powder
2 tbsp. cream of tartar
1 tbsp. baking soda
(There will be leftovers after you make the recipe)

6 cups all-purpose flour
2 tbsp. phosphorus-free baking powder*
1 tsp. salt
4 tbsp. white sugar or Splenda®
1 cup 2% milk
1 to 1½ cups lukewarm water
¾ cup olive oil (can substitute with any oil)

Directions

Preheat oven to 325°F.

In a large bowl, combine flour, phosphorus – free baking powder (note: you will have 1 tbsp. left over), salt and sugar. Mix well using a whisk.

Make a deep well in the center of the flour mixture. Pour milk, water and oil into well. Gradually whisk together.

Remove from bowl onto floured surface; gently knead dough until no longer sticky. Do not over-knead as this will harden the bannock.

Roll into oval shape about ¾” thick.

Place on baking pan and poke holes all over bannock loaf with a fork.

Place in center rack of oven, cooking for approximately ½ hour until browned on one side.

Flip and cook for another until thoroughly browned.

Remove from oven and cool. Cut into 10 pieces (2” x 2”).

Nutrition Facts (per serving)

Calories: 238 kcal
Protein: 5 g
Carbohydrate: 31 g
Potassium: 158 mg
Phosphorus: 55 mg
Sodium: 250 mg


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