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Bannock was a staple for the early settlers of what eventually became known as Canada. It is easy to make and high in carbohydrates. While today a common dish in Mi’kmaw communities in the Third, its introduction to the First Nations of Turtle Island has a past worth researching as we acknowledge the Day of Truth and Reconciliation. Bannock is a reminder that Indigenous peoples were forced to eat new foods when the Europeans colonized the land that is now Canada. Many Indigenous peoples were moved off their territories and onto reserves where they were not able to access food as they once did, as columnist Tanya MacVicar tells us this week. Instead, the Canadian government supplied them with rations of things such as flour, lard, sugar, and eggs. Eating bannock became a way to prevent starvation on reserves. Bannock is popular today among First Nations at powwows, festivals, and family gatherings and is often on the menu at restaurants and cafes owned and operated by Indigenous peoples and organizations.


• 6 cups of flour

• 2 tbs of baking powder

• 2 tsp of salt

• 1/2 cup of butter or margarine

• 3.5 cups of water


• Mix all ingredients

• Place mixture in a baking pan. (metal or glass)

• Bake at 350° for 60 minutes, or until golden brown

• Once out of the oven, spread with butter. This adds flavour and keeps the bread moist

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