Tomato and Cheese Damper
- Prep: 10
- Cook: 30 mins
- Serves: 8
- 2 cups wholemeal plain flour
- 1 cup plain flour
- 1 tsp baking powder
- 1 pinch salt
- 5 tbs olive oil
- 1/3 cup reduced-fat cheese, grated
- 1 tbs rosemary, chopped
- 8 cherry tomatoes
- 1/2 cup reduced-fat milk
- 1/2 cup water
Preheat the oven to 220oC. Line a baking tray with baking paper.
Sift the flours, baking powder and salt into a bowl. Add the olive oil and combine with a wooden spoon until it resembles bread crumbs. Add the cheese and rosemary and mix through.
Make a well in the centre and add the milk and water. Use a knife and work the dough until it leaves the sides of the bowl. Gently knead the dough on a lightly floured board and split into 8 even pieces. Shape pieces into balls and arrange close together on the tray. Sprinkle with a little extra cheese, press a cherry tomato into the centre of each roll and sprinkle with more rosemary.
Bake for 25-30 minutes until golden and the bases sound hollow when tapped.
Eat on their own or add your own fillings.
If milk is not available use an extra 1/2 a cup of water instead.
Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.