How about some fresh baked bannock?
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1 cup flour
1 tbsp. baking powder​
4 tbsp. powder milk
1 tbsp. sugar (optional)
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Pre-mix at home in a zip lock.
At camp, slowly add a little water and mix. Goal is a really tough dough. Careful not to add too much water or you'll end up with a giant pancake. The dough should be able to stick together, never runny.
Cook on super low heat, about 20 mins per side. Really low heat - or the outside will burn and the inside will be goopy.
 
This is the best (and easiest) recipe for Bannock I have found. Of course, you can modify it - sometimes I'll add cinnamon if it's more of a dessert bannock.
 
The two most important things about making bannock are:
1. Very little water
2. Very low heat
 
Nothing beats fresh-baked bread on a canoe trip! Goes amazing with chili or Brookies J

It makes a loaf about 9" wide and 1.5" thick - so it really depends on how hungry you guys are / how hard your day was. When I have chili and bannock, I eat a loaf to myself, as does my fiancée - but that's cause she really likes my bannock.

I don't know that this recipe would be enough for two people, unless supplemented with other stuff (not just chili and bannock for example, maybe a 3rd item in there and this size would be good for two) You could always try it with a cup and a half of flour, then add 50% more of the other stuff too.

Low heat. Okay, so here I must confess. I've only made bannock using a small camp stove. It's totally possible to do this on the fire (or even by wrapping it around a stick and cooking over the fire) but I've never done this (I hate getting sot on my pots and pans... weird, I know).

But really, if you let the fire burn down to coals, then have it high enough off the coals on a rack, it should be fine. People cook bannock over the fire all the time, so it's definitely possible!

​Oh.. sometimes during the first half of cooking, I'll cover it to seal in the heat a bit.
 
Here are some bannock pic's to show the size of a loaf you’ll get using the recipe above...








 

Looks good. and Simple 

What kind of stove are you using there Peek? and assuming its good at maintaining a low heat/simmering?

One of my 2 stoves is much better than the other at that so would make sure I bring that one.

Last edited by ShawnD (8/24/2015 1:05 pm)

Too Funny Peek. My best simmering stove is an MSR WindPro II.

Will note the cheaper replacement. 

Hey Peek
I use the same recipe ( minus the sugar ) and I fry it in butter like a flap jack. Try adding some savoury spice to it. I bring rosemary - fresh! and serv with butter. I also add dry blueberries, cherries etc and serve with syrup. I'll give it a try baking it though. A healthier choice for sure :-)

K

@jackpine When I think of biscuit, I think of scone-like savory bread. For example, when I make chicken pot pie, I don't use a pie crust, I put biscuits on top. I wouldn't classify bannock as a biscuit (although it's an acceptable substitute). I'm still open to other backpacker friendly biscuit recipes!

To me, this is a biscuit:
 

I wanted to report back and thank Peek for the bannock recipe. I can't believe we've never actually tried bannock before. We made our best ever backcountry meal this past weekend on Jubilee. Homemade dehydrated chili and bannock from Peek's recipe. We did it over the fire so it wasn't as pretty as Peek's photos but it was delicious.



(Yes, we did add "garnish" to improve the "presentation" of our campsite meal )

We spent the paddle out dreaming of delicious things to add to our bannock. So far, the best idea has been parmasean and rosemary (savory) with cinnimon, brown sugar, butter and frosting bannock for dessert.
 

That looks amazing! Think of what would happen if you added cocoa to the flour mixture and crushed oreos.