THYME AND PUMPKIN DAMPER

“The Illustrated Herbal Encyclopedia” by Brenda Little

3     cups white self-raising flour

1      cup oat or barley bran

3      tsp.  Dried thyme

1     Tbsp. Fresh well-chopped parsley

1     tsp. Each salt and sugar

2 1/2   cups grated pumpkin (butternut)

1       cup mixed milk and water

1/2   cup olive oil

*Mix sift flour, then add dry ingredients.   Mix to a soft dough with the milk and oil.   Knead on a floured surface until smooth.   Handle lightly.

** Bake in a well-greased 8 ” inch casserole dish with a lid for an hour in a 400 degrees Fahrenheit ( 200 deg. Celsuis) oven.

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