Sunday, July 8, 2012

Allergy free apple damper recipe

  • 2 ½ -3 cups apple puree, made from red or green apples of your choice
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  •  cup goat's milk
  • 2 tsp Orgran No Egg whisked with 60mls water until thick
  • ½ cup Orgran gluten free gluten
  • 500g Orgran Self-Raising Flour approximately (judge as you go)
  • Extra goat's milk for brushing

  • Pour the apple puree into a large bowl and fold in the goat's milk, cinnamon, nutmeg and Orgran No Egg mixture.
  • Slowly add the gluten free gluten and self-raising flour and combine with a spoon to make soft dough.
  • Once the dough closely resembles standard dough, though more sticky, dust your hands and the dough with flour.
  • Gently remove the dough from the bowl, in two equal pieces, and with dusted hands pat each piece into a round ball. If needed pour some flour onto the counter and repeatedly pat your hands in it.
  • Gently drop each dough ball from a ½ metre height onto a greased and floured pizza pan (this will make a neat half sphere out of your dough).
  • Cut three slices across the top of each dough ball.
  • Brush with a goat's milk.
  • Cook at 180°C for 50-60 minutes or until a skewer comes away clean.
  • Cook on the highest possible shelf in the oven.

  • It will crack all over as it rises but the cuts on top should centralise many.
  • Eat warm.
  • Does not need to be sliced. Tear at it to your heart's content.
  • Don't worry too much if the bottom burns a little, this is something that happens quite a lot with traditional damper. Just tear around it.
  • 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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