Allergy free mini pumpkin dampers recipe

Ingredients

• 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

Method

• 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.