Sunday, June 17, 2012

Allergy free fruit and spice damper recipe

Nothing beats warm fruit bread for comfort food.

  • 3 cups Orgran self-raising flour
  • cup Orgran gluten free gluten
  • 2 tsps mixed spice
  • ½ tsp ginger powder
  • ¾ tsp salt
  • ½ cup sultanas (or your choice of dried fruit, cut small if necessary)
  • ⅓ cup currants (or your choice of dried fruit, cut small if necessary)
  • 1 ¼ cup goat’s milk
  • 80g Nuttlex, melted 

  • Preheat oven to 220°C/ 200°C fan-forced.
  • Lightly grease and flour a baking tray.
  • Combine the flour, gluten free gluten, mixed spice, ginger and salt into a large bowl.
  • Stir in sultanas and currants.
  • Combine the goat’s milk and Nuttlex in a jug.
  • Make a well in centre of flour mixture and add the goat’s milk mixture.
  • Using a flat-bladed knife or spoon, combine to form soft dough (don't over mix or attempt to knead - rolling and pressing is enough, don't attempt to stretch or silken the mixture).
  • Cut the dough in half. Shape the halves into 15cm round loaves.
  • Drop the loaves on the prepared tray from a ½ metre up.
  • With a floured knife make some cut marks across the tops of both loaves.
  • Dust with flour, drizzle with oil or sprinkle over with cinnamon sugar (optional).
  • Bake for 50-60 minutes or until a skewer comes away clean, placing the tray on the highest shelf possible to prevent burning.
  • Once cooked, place the bread on a wire rack to cool.

  • Eat warm
  • Best within 3 days if stored in the fridge.
  • Best recooking method so far is 1 minute in the microwave. Leaves it warm and soft rather than dry and hard.

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