A treat for breakfast or morning tea, and perfect for the oven at home or the early-morning campfire.
You will need:
– 4 1/2 cups wholemeal self-raising flour
– 1/2 cup SR flour (extra)
– 1 cup almond meal
– 1 cup desiccated coconut
– 2 free-range eggs
– 500g tinned fruit in juice (or you can sautée diced apples, grapes, peaches, and pears in a pan of simmering water for 5 minutes, then measure out 500g)
– 1 cup milk (soy, almond, rice or any other milk you fancy)
– 1 tbsp extra virgin olive oil
– 1 tsp vanilla essence
– 1 tsp ground seasalt
– 1 tbsp coconut oil
– Butter or Olive Oil Spread
1. Pre-heat fan-forced oven to 185 degrees Celsius (or prepare the campfire for cooking damper).
2. Rub the coconut oil around a large enamel baking pot/camp-oven.
3. In a medium bowl, add all of your wet ingredients, then mix well with a fork until everything is combined.
4. Add all of the dry ingredients to the same bowl. Mix all ingredients together with a wooden spoon.
5. Spread half of your extra SR flour onto a wooden board and dust your hands with flour.
6. Tip your bowl of mixed ingredients onto the board. With your hands, form a dough and start folding and kneading. Gradually add the remaining extra SR flour as necessary to firm-up your dough. You need to reach a dough consistency that is firm, silky to touch and bounces back when you gently press your fingers into it.
7. Shape your dough into a round or oval bread shape to fit in your cooking pot. (It will be approximately 2 inches tall.)
8. Gently place your dough in the pot. Press your fingers along the top to create little dents.
9. Place in the oven and bake for 40 minutes with the lid ON. After 40 minutes remove the lid (with oven mitts) and bake with the lid OFF for a further ten minutes, or until you see it turning golden on top.
10. Using oven mitts, remove the pot from the oven and let stand for a further ten minutes. Gently slide a knife around the edge of the bread to loosen it, then tip the pot upside down to drop the bread onto a cutting board.
This is sensational when served warm with a butter spread and honey.
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