Recipe of the week: Apple and Cinnamon Damper


3 cups gluten-free self-raising flour

*Gluten free plain flour for sprinkling on bench and on baking tray

100g organic butter (cubed)

1 cup almond/soy milk

¼ cup coconut sugar

1 ½ tsp. cinnamon

1 small green apple (grated)

1 egg white (lightly beaten)

Maple syrup, honey or simply a little butter to serve*

Or just because it’s Australia Day, a little golden syrup on top


Preheat the oven to 200°c.  Sprinkle a little plain flour over your baking tray and set it aside.

In a large bowl, sift together the self-raising flour and cinnamon.  Stir in the coconut sugar. Now rub in the butter using your fingertips until the mixture looks a little like coarse sand.

Make a well in the centre and add 1 cup almond/soy milk.  Mix through using a knife (or use the narrow edge of a spoon if you’re superstitious like me.  My Grandmother is with me here. ‘Stir with a knife… Stir up strife’). Add more milk if required.  Next, squeeze a little of the juice out of the grated apple before adding the apple to the flour mix,  and gently fold in.  Turn dough out onto a floured bench, gently kneading until smooth. You could sprinkle a little extra flour on top here if your mixture is a little too wet to knead. Not too much kneading though or your damper will be tough.

Shape the dough into a large ball approx. 15cm diameter, and place onto your prepared tray.  Brush with egg white and cut a cross over the top.  Bake for 30 minutes or until golden and cooked through.  (Should have a hollow sound when you tap the top). Allow to cool on the tray for 5 minutes before serving.

Serve with a little syrup and organic butter.

Australian country baking with a Shaz twist

.Enjoy ♥ Shaz – rawfordaze

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