Gluten-Free

The Fully Loaded Damper (GF)

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Hello, hello, hello! Following on from the success I had with a lovely damper recipe last week, I decided to make another! This damper, however, was more of a test to see exactly how much I could pack into one damper before it wouldn’t rise or lose that delicious, campfire bread type texture and taste.

Well, the answer is I still don’t know what the limits of damper are. I packed this damper full of delicious ingredients, to the point that the dough looked more filling than dough to me. But it still rose beautifully, and it still tasted absolutely divine. In fact, I was told in no uncertain terms that this damper was even nicer than the last one! And I had to agree, the flavours of this damper were especially delicious.

It’s been quite handy getting the chance to test out some of these more savoury recipes. I loved having this damper as a snack, fresh from the oven. However, I’m glad I got the chance to make it when I did. As I heard not long after about a huge product recall for the main supermarket where I shop! A whole lot of packaged lettuces, spinach and the like had to be recalled due to possible risk of salmonella! Luckily we were able to enjoy this damper beforehand!

Happy FF!

Adapted from Taste.com.au’s

Cheesy Pumpkin Bonfire Damper

Serves: 7-8, Prep: 20 mins, Cook: 20-25 mins

Ingredients

  • 5-6 slices prosciutto, finely chopped
  • 1 red or green capsicum, finely chopped
  • 60g baby spinach, blended or finely chopped
  • 1/4 cup sliced olives
  • 2 cups/300g gluten free self-raising flour, plus a few tbsp extra
  • 20g butter, chopped
  • 1 cup/110g butternut pumpkin, coarsely  grated
  • 1/2 cup/60g pizza cheese, coarsely grated
  • 100g feta, coarsely crumbled
  • 1 cup/250ml buttermilk, plus extra to brush
  • 2 tbsp pumpkin seeds

Method

  1. Preheat oven to 200C. Line a baking tray with baking paper.

  2. Place all flour in a large bowl. Add butter and rub into flour until mixture resembles fine breadcrumbs.

  3. Add pumpkin, pizza cheese, feta, prosciutto, olives, capsicum and spinach. Toss to combine.

  4. Add buttermilk. And combine until a soft, sticky dough forms. NOTE: As with the last damper, I kept this dough extremely soft and sticky, it kept it nice and moist once cooked.

  5. Turn onto a lightly floured surface. Gently knead until dough comes together.

  6. Shape into a 20cm disc. Place on lined tray. Brush with extra buttermilk and top with the seeds.

  7. Use a sharp knife to cut a 1cm-deep cross in the top.

  8. Bake for 20-25 mins or until golden brown and the damper sounds hollow when tapped on the base.
  9. Set aside to cool enough to cut, and then eat!

 

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14 thoughts on “The Fully Loaded Damper (GF)

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