Bannock, known for being a huge staple to the Indigenous Peoples diets, this simple unleavened bread could be prepared in little time and kept well. *It is believed that bannock originally found its way to North America with Scottish fur traders between the 18th and 19th century. Scottish people prepared their loaves, using barley, oatmeal, or peameal. Frying it in a griddle, also known as a bannock stone, the loaf was left to cook near the bottom of a fire.
Many of the First Peoples loved this convenient carbohydrate, it was easy and quick to prepare, especially when living or traveling in rugged terrain where proper carbs would often be difficult to obtain. They quickly adopted the recipe from the Scots and began preparing their own variations.
Many of the First Peoples loved this convenient carbohydrate, it was easy and quick to prepare, especially when living or traveling in rugged terrain where proper carbs would often be difficult to obtain. They quickly adopted the recipe from the Scots and began preparing their own variations.