Kumara (Sweet Potato) Dampers
"From the Australian Women's Weekly Gluten-free and Allergy-free cookbook. Haven't tried so times are as per recipe in cookbook. After first two reviews I have changed the cooking times, hopefully they will reflect the right timing."
photo by Katzen
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
4 dampers
- Serves:
- 4
ingredients
- 1 2⁄3 cups gluten-free self-raising flour (225 grams)
- 1 teaspoon caster sugar
- 1⁄4 teaspoon salt
- 20 g butter
- 1⁄2 cup kumara (cooked, cold and mashed finely)
- 1⁄2 cup buttermilk (125ml)
- 2 tablespoons water (approximately)
- 2 teaspoons milk (approximately)
- 2 teaspoons gluten-free self-raising flour (extra)
directions
- Preheat oven to 220C/200C fan forced.
- Oil a flat baking/cookie tray/sheet.
- Sift dry ingredient into a large bowl and rub in the butter till you have a fine breadcrumb consistency.
- Add the kumara, buttermilk and enough of the water to mix to a soft sticky dough and then transfer dough to a floured surface and knead until smooth.
- Divide dough into 4 equal portions.
- Roll each portion into rounds and placed on oiled tray.
- Cut a cross through the top of the dough about 5mm deep.
- Brush tops with milk and then dust with extra flour.
- Bake dampers for about 20 to 25 minutes.
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Reviews
-
So delicous!! These gorgeously crunchy on the outside and melt in your mouth soft on the inside dampers are just wonderful! Loula's comment about making a sweet version got me thinking, and I made just that for breakfast this morning. I started off with two small sweet potatoes, which I microwaved for 5 minutes, then let cool. After negotiations with my parrots, who apparently love sweet potato, I ended up with exactly 1/2 cup of mashed sweet potato. I added 1 tsp of vanilla, 1 tsp of cinnamon, 1 tbsp of maple syrup, and 1/4 cup each of cinnamon chips and pecans. I sprinkled the tops with maple sugar and cinnamon. This recipe is very accomodating to changes, and I was so delighted that DH, who I wasn't sure would think sweet potatoes for breakfast was a good idea, loved them! Thanks, Pat, for posting such a fantastic recipe! Oh - I should note I use regular self-rising flour, rather than the GF. I can't wait to try these with WW flour and oatmeal! Made for Zaar Stars Tag. -
Yummy! A crusty outside hides a very light and tender inside. Made as written using 1/2 cup canned pumpkin puree in place of sweet potato. Cooked at 400 F for 22 minutes. Makes 4 good size rolls. This are going in the keeper file and will be made often. Tanks so much for the post. -
These are absolutely delicious! I think I could add 1/4 to 1/2 cup in additional kumara and they'd still be superb. Good way to get some all-important orange veg into the kids - they loved them. I used regular SR flour. -
This is SENSATIONAL!!! It is a very bread-like damper with a moist and fluffy interior and a crunchy outside. Perfect with a hearty soup or chili. The rolls taste very yummy and reminded me of rye bread somehow... I will definitely make these again, maybe trying a sweet version with cinnamon and honey. Like Jubes' rolls mine were also done earlier than stated (at about 17 minutes), but that might just be my oven. THANKS SO MUCH, Pat for sharing this LOVELY, LOVELY RECIPE with us! Made and reviewed for Everyday is a Holiday Tag Game July 09. -
*Reviewed for Aussie Forum Recipe Tag Game * Recipe was very easy to make and made 4 bread-roll sized dampers. Cooked up like a traditional style damper with a crusty outer and soft inside. My dampers were done at 25 minutes, though my oven does tend to cook a little higher at temps above 200 Great recipe. Photos also being posted
RECIPE SUBMITTED BY
I'mPat
Australia
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