Allergy free apple damper recipe

Ingredients

• 2 ½ -3 cups apple puree, made from red or green apples of your choice
• 1 tsp cinnamon
• 1 tsp nutmeg
• ⅓ 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

Method

• 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.

Note

• 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.