Pumpkin, roasted capsicum and spinach damper
(at time of publication)
- 1¾ cups peeled, 2cm cubed pumpkin
- 1 cup wholemeal flour
- 1 cup self-raising flour
- 1 teaspoon baking powder
- 1½ tablespoons reduced-fat spread
- 1 egg
- 1-3 tablespoons trim milk
- 2 tablespoons chopped fresh basil
- 75g store-bought, oil-free roasted capsicum, chopped
- 3 cups baby spinach, finely chopped
1 Preheat oven to 170ºC. Lightly spray a baking tray with oil.
2 Over a saucepan of simmering water, steam pumpkin until tender. Drain. Transfer to a bowl, mash until smooth. Set pumpkin aside to cool.
3 Into a large bowl, sift flours and baking powder, then add flour husks. Rub spread into flour with your fingers until well combined.
4 Add egg and milk to mashed pumpkin, stir until well combined. Add pumpkin mixture, basil, roasted capsicum and spinach to flour mixture. Use a butter knife to stir until just combined. Turn dough onto a lightly floured clean work surface and knead until just smooth.
5 Shape dough into an 18cm circle. Place on prepared tray and, with a sharp knife, mark dough surface into 8 wedges. Bake for 30 minutes, or until damper sounds hollow when tapped and a skewer comes out cleanly. Serve warm or cold.
Make it gluten free: Use gluten-free flours and check baking powder is gluten free.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1g
Dietary fibre 3g
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