Friday, June 21, 2013

Allergy free mini pumpkin dampers recipe

  • 2½ -3 cups mashed butternut pumpkin
  • ⅓ cup goat's milk
  • Basil, sage or thyme, to taste (optional)
  • 2 tsps Orgran No Egg whisked with 60mls water until thick
  • 400g Orgran self-raising flour, more or less may be required

  • Pour the pumpkin mash into a large bowl and fold in the goat's milk and Orgran No Egg mixture.
  • If you’d like, add some basil, sage or thyme.
  • Slowly add the 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.
  • Take large portions, to make approximately 6 damper rolls, and pat into shape with dusted hands.
  • Gently drop each dough ball onto a greased and floured baking tray.
  • Top with a light drizzle of olive oil. Don't drizzle too much oil over the top as it will pool on the pan and burn the bottom of your damper.
  • Cook at 180°C for 35-45 minutes or until a skewer comes away clean.
  • Cook on the highest possible shelf in the oven to prevent burning.

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