Candied Apple Bannock
July 5th, 2008
Earlier this year my friend Kirk aka CanuckCamper, who runs a personal website called The Campfire, came up with a delicious twist on Bannock and posted it on Outdoor Adventure Canada.
I recommend visiting Kirk’s page on Bannock making as it contains the base recipe along great photos of the process of making the Candied Apple Bannock. This is a great recipe if you have a campfire but could also be adapted for use with an Outback Oven and backpacking stove.
Without further ado… here is Kirk’s recipe.
So I have stopped fighting it and let my inner “Wild Child” come out and tried working up a couple of recipes since I got into dehydrating. This one worked fantastic at home but I waited till I had a chance to test it on a campfire.
Candied Apple Bannock!
Ingredients (bannock for one person)
1 cup all purpose flour
1 tablespoon baking powder
2 tablespoons lard
1/4 tablespoon saltThese ingredients are packaged into a ziplock at home before heading out.
1 dehydrated apple in slices
3 packets vanilla sugar
4 tbsps sugar
3 ounces of medicinal spirits (for this attempt I used St. Remy Brandy, I have tried Courvoisier and Grand Marnier, both excellent!)
dab of butterFirst, pour 2/3 of the medicinal spirit into a cup and sip…enjoy the flavor and continue to sip as needed!
Next
Add remaining spirit and a small drop of water to a ziplock and toss in apples to let them soak up the flavor!
Open packet of Bannock mix and add 2 packets vanilla sugar. Add small amounts of water and knead in ziplock to form a dough, separate dough into two equal sized balls and flatten to form each into a thin pancake.
Sip the cup of spirit!
Place the flavored apples onto one of the dough peices, put the second dough on top and seal the edges, the leftover liquid from the ziplock of apples will help seal the dough together over the apples!
Place two pans over the fire.
In the first add 4 tablespoons sugar and the remaining vanilla sugar, along with a quarterish or so cup of water and bring to a boil, let this simmer till it has reduced by about half, while this is reducing, melt butter in second pan and place bannock dough in. When bannock is browned on bottom, turn the pan on its side in the coals to finish baking. When bannock is done remove and let cool slightly, by now the sugar mixture should be reduced to about half and will be forming big bubbles.
You could, at this point, let the sugar stay on the heat till it caramelizes but I have never had the patience to wait. Spoon the hot sugar liquid on top of the bannock and let cool!
This sugar liquid will crystallize into a rock candy within seconds of being taken off the heat, so add two cups of water to remaining suar mix and let boil again to make the cleanup much easier to deal with!
Enjoy with a steaming hot mugga coffee!
Kirk
For those who don’t know, Wild Child is my nickname on several backpacking and canoeing forums so I thought the comment about “inner ‘Wild Child’” was cute.
In the past I’ve heard people say that mushrooms have no food value but I’ve since learned that this belief is misguided. While they don’t provide a lot of calories and are fat free, mushrooms are a good source of vitamins and minerals including riboflavin, niacin, pantothenic acid, folate, potassium, selenium, zinc and copper.
