“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.