I recently picked up a cook book for Allergy Free Baking, and given that i had no eggs in the house anyway, I decided to give the following egg and dairy free recipe a try. (And for a bonus, its healthy and contains vegetable!)
The original recipe calls for gluten-free SR flour, but i used ordinary SR flour as gluten is a problem with our family. I also replaced the milk and margarine with lactose free versions, to make it friendly for my lactose intolerant daughter.
SWEET POTATO DAMPER
Ingredients:
1 2/3 cupa Self-Raising Flour
1 tsp caster sugar
1/4 tsp salt
20g Nuttelex Margarine
1/2 cup mashed sieved cooked sweet potato
1/2 cup lactose free buttermilk*
2 tbls water(*Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup, Add enough milk to bring the liquid up to the one-cup line, Let stand for five minute)
Method:
1. Preheat oven to 200 C (fan-forced). Grease a baking tray
2. Sift dry ingredients into large bowl; rub in margarine. Add sweet potato, buttermilk and enough water to make a soft sticky dough. Knead until smooth
3. Divide dough into small balls (makes roughly 9), place on baking tray and cook for 15-20 mins
ENJOY!
