Dairy-Free Breakfast Damper with Native Australian Herbs

Ingredients

• 3 cups Self-raising flour
• 1 teaspoon Salt
• 1 teaspoon Baking powder
• 2 tablespoons Native Australian herbs (e.g., lemon myrtle, wattle seed), chopped
• 1 cup Coconut milk
• 2 tablespoons Coconut oil, melted
• 2 tablespoons Dairy-free butter
• 1/2 cup Jam

Instructions

1. 1Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. 2In a large mixing bowl, combine the 3 cups of self-raising flour, 1 teaspoon of salt, 1 teaspoon of baking powder, and 2 tablespoons of chopped native Australian herbs. Whisk these ingredients together until they are evenly distributed.
3. 3In a separate medium bowl, combine the 1 cup of coconut milk and the 2 tablespoons of melted coconut oil. Stir these together until well mixed.
4. 4Pour the coconut milk and coconut oil mixture from the medium bowl into the large bowl with the dry ingredients. Stir gently with a spoon or spatula until the ingredients are just combined and a soft dough forms; avoid overmixing.
5. 5Carefully gather the dough from the large bowl and gently shape it into a smooth, round ball. Place the dough ball onto the prepared baking sheet and flatten it slightly into a round shape, about 6-7 inches (15-18 cm) in diameter.
6. 6Using a sharp knife, score a cross pattern about 1/2 inch (1.25 cm) deep on the top surface of the round dough. This helps the damper cook evenly.
7. 7Bake the damper in the preheated oven for 30 to 35 minutes, or until the top is golden brown and it sounds hollow when tapped gently on the bottom.
8. 8Carefully remove the baked damper from the oven and transfer it to a wire rack. Allow it to cool slightly for at least 10-15 minutes before slicing into wedges. Serve the warm damper with the 2 tablespoons of dairy-free butter and the 1/2 cup of jam.

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