Vegan Damper with Bush Tomato Chutney

Ingredients

• 4 cups Self-Raising Flour
• 0.5 cup Vegan Butter
• 1.5 cups Plant-Based Milk
• 1 teaspoon Salt
• 1 cup Sun-Dried Tomatoes
• 0.5 medium Red Onion
• 0.25 cup Apple Cider Vinegar
• 2 tablespoons Brown Sugar
• 2 cloves Garlic
• 2 tablespoons Olive Oil

Instructions

1. 1Preheat your oven to 350°F (175°C).
2. 2In a large bowl, add the 4 cups of self-raising flour and 1 teaspoon of salt. Add the 0.5 cup of vegan butter and rub it into the flour with your fingertips until the mixture looks like fine breadcrumbs.
3. 3Gradually pour in the 1.5 cups of plant-based milk while mixing with a spoon or your hands until a soft dough forms. Do not overmix.
4. 4Turn the dough out onto a clean surface that has been lightly dusted with a little flour. Gently knead the dough for 2 to 3 minutes until it is smooth. Shape the dough into a round loaf and place it on a baking sheet.
5. 5Bake the loaf in the preheated oven for 30 minutes. It is ready when it is golden brown and makes a hollow sound when you tap the bottom.
6. 6While the damper is baking, prepare the chutney. Place the 1 cup of sun-dried tomatoes in a bowl and cover them with hot water. Let them soak for 10 minutes.
7. 7Drain the soaked sun-dried tomatoes and chop them into small pieces. Finely chop the 0.5 medium red onion and the 2 cloves of garlic.
8. 8Heat the 2 tablespoons of olive oil in a saucepan over medium heat. Add the chopped red onion and garlic and cook until they are soft, about 5 minutes.
9. 9Add the chopped sun-dried tomatoes, 0.25 cup of apple cider vinegar, and 2 tablespoons of brown sugar to the saucepan. Stir everything together and let it simmer for 15 minutes, or until the chutney has thickened.
10. 10Once the damper is baked and the chutney is ready, serve the damper warm with the bush tomato chutney.

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