PUMPKIN DAMPER
The Good
Servings: 6 • Prep time: 10 minutes • Cook time: 1hr
A seriously simple and easy bread that can be used for sandwiches or simply as a snack on its own. It can be moulded into easy shapes for toddler handling and has the added goodness of pumpkin, which is rich in fibre, antioxidants and beta-carotene.
Ingredients
60g of organic/grassfed butter
3 cups of gluten-free self raising flour
1 heap teaspoon sea salt
Good pinch of fresh parsley and sage
1/2 cup buttermilk
1 cup cooked mashed pumpkin
Method
Rub butter into dry ingredients
Add the buttermilk and pumpkin
Knead gently on a floured surface (its a very soft dough however if too wet, add more flour)
Place on greased tray or baking paper and shape into whatever shape you prefer (I like long baguette shapes!)
Cut a few slits into the top and sprinkle with more herbs and salt (optional)
Bake at 180°C for 1 hour — when you tap the underneath it should sound hollow or test with a small knife and if it comes out clean its ready.
NOTES
If you are not using gluten-free flour you can use one cup of butter milk instead.
Delicious warm with some butter on top.
Flour your hands before kneading as it is a very sticky dough!
Bread can be moulded into various shapes. Try bread sticks for easy toddler handling. Note that the smaller the shapes, the less cooking time required.