Gluten-Free Bannock with Berry Compote

Ingredients

• 2 cups Gluten-Free All-Purpose Flour Blend
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 3/4 cup Water
• 2 cups Mixed Berries (fresh or frozen)
• 1/4 cup Maple Syrup
• 1 tbsp Lemon Juice

Instructions

1. 1In a large bowl, whisk together the 2 cups of Gluten-Free All-Purpose Flour Blend, the 2 tsp of Baking Powder, and the 1/2 tsp of Salt until they are well combined.
2. 2Gradually add the 3/4 cup of Water to the dry ingredients, mixing with your hands or a spoon until a soft, cohesive dough forms.
3. 3On a clean surface lightly dusted with a little of the Gluten-Free All-Purpose Flour Blend, pat the dough into a round shape that is about 1-inch thick.
4. 4Cut the dough round into 6 equal wedges or squares.
5. 5Heat a lightly oiled 10-inch non-stick skillet over medium heat, which is about 350°F (175°C).
6. 6Carefully place the bannock pieces into the hot skillet and cook for 5 to 7 minutes per side. The bannock is done when it is golden brown on both sides and a toothpick inserted into the center comes out clean.
7. 7While the bannock is cooking, combine the 2 cups of Mixed Berries, the 1/4 cup of Maple Syrup, and the 1 tbsp of Lemon Juice in a medium saucepan. Cook over medium heat, stirring occasionally, for about 5 to 8 minutes, or until the berries have softened and the mixture has thickened slightly.
8. 8Serve the warm bannock with the berry compote.

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