Gluten-free pumpkin damper

Name: Gluten-free pumpkin dampers
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Makes 8 Piece
Cuisine: Australian
Ingredients: 750 gram butternut pumpkin, peeled, chopped; 80 gram butter, softened; 2 eggs; 2 cup gluten-free self-raising flour; 2 teaspoon sea salt flakes; 2 tablespoon milk, approximately; 2 teaspoon sesame or poppy seeds

Damper is an Australian soda bread that travellers would traditionally bake in the coals of a campfire. Here we've added delicious pumpkin, and subbed in gluten-free flour so now everyone can have a bite.

Oct 11, 2018 11:00pm

Makes 8 Piece
30 mins preparation
20 mins cooking

Ingredients

Little pumpkin dampers

750 gram butternut pumpkin, peeled, chopped
80 gram butter, softened
2 eggs
2 cup gluten-free self-raising flour
2 teaspoon sea salt flakes
2 tablespoon milk, approximately
2 teaspoon sesame or poppy seeds

Method

Little pumpkin dampers

1
Steam or microwave pumpkin until tender; drain well. Mash pumpkin in a large bowl until smooth. You will need 2 cups mashed pumpkin for this recipe. Cool to room temperature.
2
Meanwhile, preheat the oven to 220°C (200°C fan-forced). Line an oven tray with baking paper.
3
Beat butter in a small bowl with an electric mixer until smooth. Add eggs, beat until combined. Stir in pumpkin. Transfer mixture to a large bowl; stir in flour, salt and enough milk to mix to a soft dough. Knead dough gently on lightly floured surface until smooth. Divide dough into 8 pieces. Shape each piece into a round; place rounds on the prepared tray, about 5cm apart. Lightly score a small cross in the top of each round. Brush rounds lightly with a little milk and sprinkle with seeds.
4
Bake dampers for about 20 minutes or until browned and sound hollow when tapped. Serve warm with extra butter and golden syrup, if desired.