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Simple bannock and other reflector oven ideas

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Hi all,
I'm planning on a long solo this summer, bringing along a collapsible reflector oven. Though my meals are largely going to be of the freeze dried or mac and cheese variety, I'd like to make bannock and perhaps a few other goodies in the reflector oven. Being lazy, I'm looking for as simple as possible--pre-mix ingrerdients and just add water in the bush type of things.
Any suggestions on the perfect simple bannock mix or other reflector worthy baked goodies?
Thanks in advance.

-tom
 
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No recipe to share, but powdered peanut butter is a bannock game-changer. Whatever the recipe, I usually whip up a batch at home before committing - strictly for testing purposes, of course.

Edit: Nephew delighted in chopping up some pepperettes to mix into a savoury bannock. Genius he is.
 
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For bannock I use Gil Gilpatrick's "Canoe Country Bread" recipe:
  • 4 cups flour
  • 1/2 cup sugar
  • 4 tsps baking powder
  • 3 tsps salt
  • just add water (slowly, and not too much -- dough good, batter bad)
There is nothing greasy, nothing that will go bad in less than months, but it tastes really good when fresh (and I eat it all). It can be baked in a fry pan with a little oil, on a stick, in a bread pan, etc. You could make biscuits in your reflector oven. I usually make it with half white flour half whole wheat so it's more earthy. This is probably the only non-drink recipe I have memorized.
 
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I’ve had good luck with “just add water” store bought cornbread and muffin mixes.

I use Gil’s bannock recipe as well.

Bob
 
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I can testify to this recipe. Made it many times in the reflector oven and it never failed.
 
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There are some "just add water" cake mixes that we use to make dessert cakes. Blueberry and Mixed berry varieties. They work well if you have a bread pan.
 
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I thought I would post my recipe for making four good size biscuits, great for solo camping.

1&1/2 cup all purpose flour
1/2 tsp. salt
1&1/2 tsp. baking powder
1 tsp. sugar
1&1/2 Tbls powdered milk
3 Tbls "squeeze margarine"
1/2 cup water

Bag all dry ingredients at home.
Mix flour, salt, baking powder, sugar and powdered milk in a quart freezer bag. When ready to bake, add margarine and water. Knead the bag until the ingredients are well mixed. It should have a firm texture. Take dough from bag and form a square, then quarter. Place on a pan or sheet and bake in a reflector oven until well browned. Works well with jam or as sandwich stock.
 

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I had to look up “pannikin”. Can you just use a modern “cup”?
A pannikin is 1.5-2 cups. Rest assured that any recipe using pannikin as a unit of measure is not super precise, so feel free to approximate.
 
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