This weekend my hubby and I were camping in Jasper. I just love the mountains, something about that fresh, crisp mountain air just makes me smile. One of my favorite treats to make while camping is Bannock. Bannock is a flat bread or biscuit made with flour and is super yummy when served with butter, honey or jam. This is an easy and fun recipe to make while out camping with the family. It’s really fun if you use a stick to cook the Bannock. I could not find a good stick to use so I just fried it in a pan with a little bit of butter. You could also use a roasting stick to cook the Bannock, just make sure it’s kneaded tightly to the rod before cooking it. Points value if I had to guess would be about the same as a slice of bread 2-3 points for once piece. Add extra points for the toping you decide to use. Since I cooked mine in butter I didn’t add any extra toppings.
2 cups flour
1 Tbsp baking powder
2 Tbsp oil, butter or lard
1/3 cup warm water, add more if needed
Add all dry ingredients in a bowl.
Mix until crumbly.
Slowly add water and mix until dough feels soft.
Keep working the dough till it holds together.
Either make a small ball and flatten to fry in a pan with butter or take a small handful and wrap around the end of a green stick and knead it so it stays together on the stick.
Cook over fire for about 10 – 12 minutes, rotating to cook evenly.
Here’s a great snack to make for parties, either your own or to bring to a guests house. I love soft pretzels and here’s a great recipe I always use. You can choose to make the original pretzel shape or you can cut them in to bite size pieces. You can also have a variety of toppings. For this round I had 4 difference toppings, sesame seed, corse sea salt, poppy seed and fried onions and finally a sweet treat cinnamon sugar.
1 tsp of Granulated Sugar
1/4 cup of Warm Water
1 Tablespoons (8g) Active Dry Yeast
1 1/2 cups of Warm Water
4 1/2 All-Purpose Flour
1/2 tsp salt
1 Egg White
1 Tablespoon of Water
2 Tablespoons of Oil
1 Tablespoon Lemon Juice
Stir sugar into first amount of warm water in a small bowl.
Sprinkle Yeast over top of sugar and warm water mixture and let stand for 10 minutes.
Combine second amount of warm water, flour and salt in a large bowl.
Add yeast mixture and mix. Add a bit more flour if needed so the dough is not to sticky.
Place dough on a floured surface and knead for 10 mins until dough is smooth and elastic.
Place the dough in a greased bowl turning once to grease top and cover with a tea towel.
Place in the oven with the light on for 45 mins until the dough is double in size.
Punch down the dough, cut into 12 pieces and roll the dough into long ropes.
Brush the rope with each toping mentioned above and sprikle with whatever toppings you wish (poppy seeds, sugar, salt etc. The possibilities are endless)
Cut 1 inch pillows from each rope and place on a baking sheet.
Bake for 15 minutes at 450 degrees Fahrenheit.
Remove from oven and enjoy. I personally love dipping these into a marinara sauce or nacho cheese sauce. For the cinnamon perhaps a fruit dip would be a great pairing.
When I was younger I used to make Cornmeal Muffins for the family and like all muffins they are super high in points some reaching as high as 6 points per muffin. I really wanted to find a good, easy, quick Cornmeal Muffin recipe and then tweak it to lower the fat and calorie content. Instead of oil I used apple sauce and instead of one egg I used two egg whites. These muffins came out super moist and yummy. Each muffins contains approximately 2 weight watcher points. Serve these up the next time you have stew or chilli or just for fun as an afternoon treat.
1 cup flour
1 cup cornmeal
1/3 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup milk
1/3 cup Apple Sauce (room temperature)
2 Egg Whites
Stir dry ingredients together.
Add the wet ingredients and beat just until all ingredients are blended.
Fill well-greased muffin cups 2/3 full ( I used a square muffin pan)
Bake at 400º for 20 minutes. Immediately run a small knife around each muffin and pull out of muffin cup onto a cooling rack. Best served warm from the oven. Yields 12 Cornmeal Muffins.
It’s hard to find a good low fat muffin recipe, so when I tried these I was a little skeptical. To my surprise these were super moist and yummy. They are a muffin so they are denser then a cupcake. This recipe made 9 muffins and contains 2 weight watcher points per muffin. A great snack on the go. If they are a day or two old just heat them in the microwave. They do taste the best when served warm.
1 & 3/4 cup All-Purpose Flour
4 tsp of Sugar
2 tsp of Baking Powder
1/2 tsp Salt
1/2 cup of Non-Fat Milk
1/2 cup of Orange Juice
2 Egg Whites
4 tsp of melted Unsalted Butter
2 tsp of Grated Orange Zest
Preheat oven to 400 degrees Fahrenheit.
Spray a 12 cup muffin pan with Non Stick Spray.
In a large bowl add all the dry ingredients and mix (flour, salt, baking powder, sugar).
In a small bowl add the rest of the ingredients and mix.
Pour the wet ingredients over the dry ingredients and combine just to moisten.
Fill muffin cups 2/3 full and bake fore 20 – 25 mins.