Zucchini and Cauliflower Damper
Serves: 6 (makes 12 squares)
Prep time: 20 minutes
Cook time: 20-25 minutes
1 serves per portion
Recipe courtesy of Lisa Rolph-Smith, Ambrose Branch
Ingredients:
- 1 cup zucchini, grated
- 2 cups cauliflower, grated
- 4 eggs
- ¾ cup plain flour
- ¾ cup wholemeal self-raising flour
- ½ cup cheddar cheese, reduced fat, grated
- ¼ cup parmesan, grated
- ¼ cup chives, finely chopped
- 1 teaspoon smoked paprika
- ½ cup milk, reduced fat
Method:
- PREHEAT oven to 180°C.
- SQUEEZE excess liquid out of grated cauliflower and zucchini.
- WHISK eggs in a large bowl. Add zucchini, cauliflower, flours, cheeses and chives to the eggs and mix well.
- ADD milk gradually and mix until a soft dough forms. The mixture will be quite wet.
- TURN onto a lightly floured surface and pat into a 2cm thick piece. Mark into 6 squares using the blunt edge of knife. Alternatively, place in baking dish lined with baking paper.
- GLAZE damper using a pastry brush with a small amount of milk.
- BAKE in the oven for 20-25 minutes or until golden brown.
What's Great About It:
A healthier version of the iconic Australian damper, this recipe uses cauliflower and zucchini to give it a savoury twist. Score the top of the damper dough before baking in the oven for easy portioning when serving. This recipe also pairs perfectly with our tomato chutney.
