Allergy free fruit and spice damper recipe

Nothing beats warm fruit bread for comfort food.

Ingredients

• 3 cups Orgran self-raising flour
• ⅓ 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 

Method

• 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.

Note

• 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.