Kumara (Sweet Potato) Dampers
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 minutes
- Servings
- 4 dampers, 4 serving(s)
Categories
- Quick Breads
- Australian
- Baked
Dietary
- Gluten-free
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
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.
Hands-Free Mode Off
Equipment
Oven, baking tray, large bowl, sieve
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)
Instructions
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.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
