Pumpkin Damper with Australian Bush Herbs & Cheese
3 cups SR flour
2 tbsps Gerwurzhaus Australian Bush Herbs
1 cup grated Jarlsberg cheese
½ cup chopped pecans
1 cup mashed pumpkin
1 egg, lightly beaten
2 tbsps pumpkin seeds
2 tbsps sunflower seeds
2 tbsps Gerwurzhaus golden sesame seeds
1 tsp Gerwurzhaus Australian Bush Herbs
1 tbsp olive oil
You will need 300g – 350g pumpkin for this recipe. This can be peeled, diced & cooked on FullSteam 100˚c for 20 minutes or until cooked. Cool and mash.
Preheat oven on CircoTherm to 180˚c. Line the universal pan with baking paper.
Sift the flour into a large bowl. Stir in the bush herbs, grated cheese & pecans.
Combine the pumpkin, egg and buttermilk and mix well. Add to the dry ingredients and mix until the dough just comes together.
Turn onto a lightly floured surface and knead lightly until smooth. Place onto lined tray and shape into a disc approximately 22cm in diameter.
Combine all the topping ingredients & sprinkle over the dough then score into 8 wedges.
Bake for 40 to 45 minutes or until golden & cooked.