QUINOA & SEED CHEESY DAMPER

PREP + COOK TIME 1 HOUR (+ STANDING) MAKES 12 SLICES

¼ cup (50g) red quinoa

½ cup (125ml) boiling water

3 cups (450g) self-raising flour 2 teaspoons sea salt flakes

40g butter or firm coconut

oil, chopped

¼ cup (50g) roasted buckwheat 2 tablespoons linseeds

2 tablespoons pepitas

¾ cup (90g) grated vintage cheddar

or soy cheese

½ cup (125ml) almond milk

¾ cup (180ml) water, approximately

1 Place quinoa and the boiling water in a small heatproof bowl. Stand for 20 minutes. Drain well.

2 Preheat oven to 180°C/160°C fan. Flour a large oven tray.

3 Place flour and salt in a large bowl; rub in butter with your fingertips.

Stir in quinoa, buckwheat, linseeds, pepitas and cheddar. Stir in milk and enough of the water to mix to a soft dough. Knead dough on a floured surface until smooth.

4 Place dough on the tray; press into a 16cm round. Brush with a little extra water or milk; sprinkle with a little extra flour. Cut a 1cm deep cross in top of dough.

5 Bake damper for 50 minutes or until browned and it sounds hollow when tapped on the base.