Pumpkin, roasted capsicum and spinach damper
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8 (as a side, 1/8 of damper)
Time to make:
50 mins (Hands-on time: 20 mins, Cooking time: 30 mins)
$0.65 per serve
(at time of publication)
Full ingredients list:
200g peeled pumpkin, cut into 2cm pieces
1 cup wholemeal self-raising flour
1 cup self-raising flour
1 1/2 tablespoons reduced-fat olive oil spread
1–3 tablespoons reduced-fat milk
2 tablespoons chopped fresh basil
75g oil-free, store-bought roasted capsicum, chopped
40g baby spinach, finely chopped
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 170°C. Lightly spray a baking tray with oil.
Step 2Steam peeled pumpkin overa saucepan of simmering water until tender. Drain. Transfer to a bowl, mash until smooth. Set pumpkin aside to cool.
Step 3Sift the flours into a large bowl; tip husks into bowl. Rub olive oil spread into flour with your fingers until well combined.
Step 4Add egg and milk to mashed pumpkin; stir until well combined. Add the pumpkin mixture, basil, roasted capsicum and spinach to flour mixture. Use a round bladed knife to mix until just combined. Turn the dough out onto a lightly floured clean work surface and knead until just smooth.
Step 5Shape dough into 18cm circle. Place on prepared tray and mark dough surface with a sharp knife into 8 wedges. Bake damper for 30 minutes, or until the dough sounds hollow when tapped, and a skewer comes out cleanly. Serve warm or cold.
About this recipe
First published: February 2018