Great Food Ideas For Your Next Adventure 

The following are full of tried-and-tested recipes, tips and advice on all aspects of bushcraft-style cooking brought to you by our experienced Robens outdoors team that includes the likes of nature cook, Sander Blom, so you can get the most out of your outdoor experience.


Bannock, is the star of outdoor cooking. Known and loved by many dating back till before ovens were common in households. The bread is similar to scones but can be made in many variations as a side dish or as a sweet in-between meal.

Bannock is basically made from flour and salt with baking powder. You can add any butter, oil or in this case coconut oil. Just stir to make a sticky dough - fry in a bit of coconut fat on a pan that is not too hot because it's important the dough is fully baked and not just burned. 

Bannock can be filled with all kinds of good stuff – just give it a try.

For this recipe, I want to make a sweet snack meal Bannock that goes well with a cup of strong coffee.


1½ cup of flour
1 cup of oat meal
1 tsp. Baking powder
A pinch of salt (preferably flaky salt)
A pinch of sugar
2 large tablespoons of coconut oil
Fennel seeds
Chopped dates


Get cooking

  • Flour, oat meal, salt and coconut oil are stirred into a uniform mass. Add fennel seeds and the chopped dates.

  • Add water until the dough gets soft and a bit sticky. Don’t let the dough get too dry as this will make it hard to flatten out.

  • Bake the Bannocks like thick pancakes on a pan that is not too hot.


Eat right away – warm and delicious.