Contact Us

Use the form on the right to contact us. We look forward to hearing from you! 

Name *

Remember those tin lunchboxes everyone had as a kid? They were sturdy little lunch pails that held everything from your sandwich and juice box to your pudding or fruit cup. Sometimes they even had a Fruit-by-the-foot inside, and everything fit together perfectly--a little bit like a well-played game of Tetris. 

The Tin Lunchbox (that's us!) does the same thing: We provide a variety of shared information from featured artists and literary endeavors to recipe sharing that all fits flawlessly into one place. Granted, we aren't working with physical  lunchboxes, but it is fun to imagine all the same.

Lunchbox Diaries


Shawna Caro


In terms of brief history, bannock is the result of the introduction of wheat flour to indigenous peoples and ultimately, their fry breads. As you might expect, Bannock is generally fried, but can also be baked. The word itself is said to have emerged from Scottish and Old English at some point before 1000 CE. The idea of fry bread is almost, if not literally, universal.

Bannock is an easy, savory, quick bread that can be made while camping, or at home. It lends itself well to taking on other ingredients so this is a fun recipe for experimentation.

This recipe makes 1 loaf:


3 c. all-purpose flour

1 tsp. salt

2 Tbsp. baking powder

¼ c. butter, melted.

1 ½ c. water



Measure flour, salt, and baking powder into a large bowl. Stir to mix.

Pour melted butter and water over flour mixture. Stir with fork to make a ball.

Turn dough out on a lightly floured surface and knead about 10 times. Pat into a flat circle ¾ to 1 inch thick.

Cook in a greased frying pan over medium heat, allowing for up to 10-15 minutes per side. Use two spatulas for easier turning.

The bread may also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25-30 minutes.

Some tips:

·         Consider making several smaller loaves and frying them individually.

·         Be prepared to keep adding oil as needed to your fry pan.

·         Whichever method you use, keep a close eye on your bread.

This recipe was contributed by team member Frances Mihulec.