Survival Rations Inspired by History - Just 3 a day will keep you full of energy!

Ingredients

• 200 g Rendered Suet (or Tallow) (solid at room temperature; melt before mixing)
• 200 g Rolled Oats (plain, unsweetened; can be ground slightly for easier mixing)
• 400 g All‑Purpose Flour (sifted; can be swapped for gluten‑free flour blend)
• 30 g Brown Sugar (adds sweetness to the sweet version)
• 30 g Raisins (optional dried fruit for sweet flavor)
• 1 tsp Allspice (optional spice for flavor depth)
• 200 ml Boiling Water (add gradually to form a firm dough)

Instructions

1. Preheat Oven

   Set the oven to 200 °C and let it preheat while you prepare the dough.

   Time: PT10M

   Temperature: 200°C

2. Combine Dry Ingredients

   In a large mixing bowl, whisk together the rolled oats, flour, brown sugar, raisins, and allspice until evenly distributed.

   Time: PT5M

3. Melt the Suet

   Place the suet in a saucepan over low heat. Stir until fully melted into a clear liquid.

   Time: PT5M

4. Incorporate Melted Suet

   Pour the melted suet over the dry mixture and stir until the mixture looks crumbly and the fat is evenly coated.

   Time: PT2M

5. Add Boiling Water Gradually

   Add the boiling water a little at a time, mixing with a spoon or your hands until a firm, non‑sticky dough forms.

   Time: PT5M

6. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 1‑2 minutes until smooth.

   Time: PT5M

7. Shape the Bannocks

   Divide the dough into 6 equal portions (about the size of a fist). Pat each piece into a flat disc roughly a finger‑thick. Lightly coat each disc with a mixture of flour and oats to prevent sticking.

   Time: PT5M

8. Bake at High Heat

   Place the discs on a parchment‑lined baking sheet and bake for 10 minutes at 200 °C, until the tops turn golden brown.

   Time: PT10M

   Temperature: 200°C

9. Low‑Heat Drying

   Reduce the oven temperature to 50 °C and continue baking for 1 hour to drive out remaining moisture, ensuring a long shelf life.

   Time: PT1H

   Temperature: 50°C

10. Cool Completely

    Remove the bannocks and transfer them to a wire rack. Let them cool fully before packaging.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g