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