Allergy free sweet potato damper recipe

Ingredients

• 2 ½ -3  cups sweet potato mash (1 small sweet potato)
• ⅓ cup goat's milk
• 2 tsp Orgran No Egg whisked with 60mls water until thick
• 400g Orgran Self-Raising Flour approximately (judge as you go)

Method

• Pour the sweet potato mash into a large bowl and fold in the goat's milk and Orgran No Egg mixture.
• 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.
• Gently remove the dough from the bowl, in one piece, and with dusted hands pat it into a round ball.
• Gently drop the dough from a ½ metre height onto a greased and floured pizza pan (this will make a neat half sphere out of your dough).
• 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 50-60 minutes or until a skewer comes away clean.
• Cook on the highest possible shelf in the oven

Note

• Eat warm with Nuttlex.
• 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.