. . . . . HOME F OOD
Pahkwesikan is the Cree word for Bannock.
dure is similar to Moh’s, with slight differences (see recipes). She too makes a well, but adds warm oil and two cups of warm water. She eventually kneads the dough into a flatbread shape and pokes at it with a fork a number of times so it doesn’t bubble up. “Some people like to knead it a lot and I don’t,” says Hawk. “I don’t like my bannock really
thick. Some people do.” The dough goes into a greased pan and into the oven at 400 degrees, for 20 minutes on each side. For those who may be gluten intolerant or looking for a slightly healthier version, Hawk suggests buying glutenfree flour. “For a healthier bannock,” says Hawk, “I use liquid
honey instead of sugar and extra virgin olive oil instead of Crisco. And Himalayan salt instead of regular salt.” After all the bannock is done, the sisters serve me muskeg tea, a comforting blend of herbal tea made from the muskeg plant, often known as the ‘forever’ plant because you can harvest its leaves all year round.The tea is supposed
to be good for everything from stomach issues to mild anxiety. “We often drink muskeg tea with bannock,” says Moh. You can eat bannock with berries; you can even bake berries into the bannock. Traditionally,” says Moh, “bannock would be eaten with anything wild, like moose meat, fish. We eat a lot of bannock with our soup, too.”
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