Apple and Cinnamon Damper

This one's not at all raw, but it is Australian.  Sharing at work this week, so I'm also sharing the recipe here.  Traditionally damper is a bread made by drovers or stockmen traveling our country side.  Simple version made in a camp oven over coals in the fire, using flour, milk and butter.  Much like a big scone really.  Flour is not something I eat a lot of nowadays, so I've modified using a gluten-free flour and added a few extra ingredients.    Happy Australia Day everyone!!!

Ingredients:

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

Method:

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

Hummus

Ingredients:

2 x 400g cans of chickpeas

2-3 medium cloves of garlic (crushed)

½ tsp. himalayan salt

Juice of 1 medium lemon (approx. 70ml)

⅓ cup reserved liquid from chick peas

3 tbsp. coconut oil

3 tbsp. organic olive oil

Optional and tasty addition of 1 tbsp. your favourite curry blend *

Method:

Drain chickpeas, reserving the liquid for later use.  Rinse them well and allow to drain.  Place chickpeas into a food processor, along with the garlic, salt, juice from the lemon, and 1/3 cup of reserved liquid from chickpeas.  Blend for a minute or so until they are smooth.  Gradually drizzle in the coconut oil and olive oil until well combined.  

You can serve this as is, or for a little extra flavour and my preferred version, add your tablespoon of your favourite curry blend.  The photo on the left has the curry blend added as the final touch.

Once you’ve made this, you’ll find it hard to go back to the pre-packaged variety.

Quick, easy and tasty dip to take along to any upcoming social gatherings.

* My fav. blend has coriander, chillies, black pepper, cumin, mustard, fenugreek, garlic, turmeric, salt.  It's from tribal tastes 
or I have an organic mild curry powder from Santos Organics in Byron Bay

Enjoy ♥ Shaz