Name: Gluten-free pumpkin dampers
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: Little pumpkin dampers; 750 gram butternut pumpkin, peeled, chopped; 80 gram butter, softened; 2 eggs; 2 cup gluten-free self-raising flour; 2 teaspoon sea salt flakes; 2 tablespoon milk, approximately; 2 teaspoon sesame or poppy seeds

Gluten-free pumpkin dampers

Adding these pumpkin dampers to your next casserole or stew is just what you need to leave you feeling full and satisfied

Makes 8

Prep

30M

Cook

20M

Total

50M

Ingredients

Little pumpkin dampers

750 gram butternut pumpkin, peeled, chopped

80 gram butter, softened

2 eggs

2 cup gluten-free self-raising flour

2 teaspoon sea salt flakes

2 tablespoon milk, approximately

2 teaspoon sesame or poppy seeds

Method

Little pumpkin dampers

1.Steam or microwave pumpkin until tender; drain well. Mash pumpkin in a large bowl until smooth. You will need 2 cups mashed pumpkin for this recipe. Cool to room temperature.

2.Meanwhile, preheat the oven to 220°C (200°C fan-forced). Line an oven tray with baking paper.

3.Beat butter in a small bowl with an electric mixer until smooth. Add eggs, beat until combined. Stir in pumpkin. Transfer mixture to a large bowl; stir in flour, salt and enough milk to mix to a soft dough. Knead dough gently on lightly floured surface until smooth. Divide dough into 8 pieces. Shape each piece into a round; place rounds on the prepared tray, about 5cm apart. Lightly score a small cross in the top of each round. Brush rounds lightly with a little milk and sprinkle with seeds.

4.Bake dampers for about 20 minutes or until browned and sound hollow when tapped. Serve warm with extra butter and golden syrup, if desired.