November 26, 2020 |
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
*Phosphorus-Free Baking Powder
2 tbsp. cream of tartar
1 tbsp. baking soda
(There will be leftovers after you make the recipe)
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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