Monday, 21 December 2020

Vegan Pumpkin Damper Wreath



Christmas is a busy time at PVAS as we celebrate our volunteers, family and friends. We enjoy creating wonderful food for our guests at events. This is a delicious recipe we have adapted from Better Homes and Gardens Magazine's ‘Aussie Christmas’ special (December 2020).

Ingredients

The Damper:
- 400g of cooked, cooled and mashed pumpkin
- 4 cups of self raising flour
- 100g of Nuttelex, chilled
- ¾ cup of soy milk (or any other plant-based milk)

The Chive Butter:
- 100g of Nuttelex
- 2 tablespoons of chopped chives
- Sea salt

To Garnish:
- Cranberry jelly
- Dried cranberries
- Parsley sprigs 

Herb Butter

Method:
 
- Preheat the oven to 180C.

- For the chive butter, simply mix the Nuttelex, salt and chives together and chill before serving.

- For the damper, rub the chilled Nuttelex into the flour until crumbly. Stir through the cooked pumpkin, salt and then milk.

- Turn the damper out onto a floured board then knead gently and divide dough mix into balls  (approximately 5cm in diameter).

- On a lined baking tray, arrange the balls in a circle, forming a wreath shape and then bake for 25 minutes or until the top turns slightly brown.

- Garnish with dobs of cranberry jelly, dried cranberries and parsley. 
 






No comments:

Post a comment