Directly on a wood fire’s hot coals, place a rack covered with lightly oiled aluminum foil. Knead the dough into very flat patties and place on the foil. Cook for 5 minutes on each side. Remove from the heat and serve with jam, buckwheat honey or almond butter. At the end of a branch is the kids preferred method of cooking. Divide the dough into four portions and roll each ball around the tip of a tree branch shaved of its bark. Rotate regularly over the fire until the bannock is golden brown. Remove the bread from the branch. Place on a plate and fill the hole with jam or peanut butter. On a camping stove, place the bannock on a lightly oiled nonstick skillet. Cover and cook over low heat for about 15 minutes on each side or until a knife inserted in the center comes out clean.
Add 60 ml (1/4 cup) slivered almonds or chopped nuts to the dry ingredients.