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Vegetarian Damper

Damper is a dense, rustic bread that’s simple to make at home and best enjoyed fresh from the oven, while it’s still warm 🔥. This version, with a savory touch from rosemary 🌿 and parmesan 🧀, is elevated by the addition of crunchy macadamia nuts 🥜, which give it an exceptional flavor and texture. Serve it with a generous dollop of spicy chili macadamia butter 🌶️🧈 for an irresistible finish 😋.

Created by:
1 hr
Easy
8 SERVERS

Nutrition per serving

Energy

624 kcal

Fat

47 g

Saturates

19 g

Carbs

40 g

Sugars

3 g

Fiber

4 g

Protein

13 g

Salt

389 mg

Nutrition per serving

Energy

624 kcal

Fat

47 g

Saturates

19 g

Carbs

40 g

Sugars

3 g

Fiber

4 g

Protein

13 g

Salt

389 mg
0%

PREP TIME

35 mins

0%

COOK TIME

15 mins

0%

TOTAL TIME

1 hr

Ingredients

For the butter:

For the damper:

Method

  1. Place the almonds in boiling water for 3 minutes, drain them, and remove the skins. Once ready, grind them.

    For the macadamia butter:

    1. Toast the macadamias in a skillet over medium heat. Transfer them to a food processor and blend until you get a slightly runny consistency.
    2. Add the room-temperature butter and chili flakes to the processor. Blend until well combined. Transfer the mixture to a bowl, cover, and refrigerate until ready to serve.

    For the damper:

    1. Sift the flour into a bowl and add the almond flour and baking powder.
    2. Add 80 g of cold, cubed vegan butter. Rub the butter into the flours with your fingertips until the mixture resembles fine breadcrumbs.
    3. Add the chopped macadamias, powdered vegetarian parmesan, and chopped rosemary. Mix gently to distribute evenly.
    4. Make a well in the center and pour in the almond milk. Knead with your hands until the ingredients come together.
    5. Turn the dough out onto a lightly floured surface and knead gently until smooth. Shape into a ball and place it on a baking tray lined with parchment paper.
    6. Dust with flour and, using a sharp knife, score the top into 8 wedges.
    7. Bake for 30 minutes at 200°C (400°F) or until a skewer inserted in the center comes out clean and the base sounds hollow when tapped. Serve spread with the macadamia butter.

Tips

Serve the damper warm or at room temperature, accompanied by the chili macadamia butter. For an extra touch, sprinkle a bit of coarse sea salt on top before serving to further enhance its flavors.

Ingredients

For the butter:

For the damper:

Method

  1. Place the almonds in boiling water for 3 minutes, drain them, and remove the skins. Once ready, grind them.

    For the macadamia butter:

    1. Toast the macadamias in a skillet over medium heat. Transfer them to a food processor and blend until you get a slightly runny consistency.
    2. Add the room-temperature butter and chili flakes to the processor. Blend until well combined. Transfer the mixture to a bowl, cover, and refrigerate until ready to serve.

    For the damper:

    1. Sift the flour into a bowl and add the almond flour and baking powder.
    2. Add 80 g of cold, cubed vegan butter. Rub the butter into the flours with your fingertips until the mixture resembles fine breadcrumbs.
    3. Add the chopped macadamias, powdered vegetarian parmesan, and chopped rosemary. Mix gently to distribute evenly.
    4. Make a well in the center and pour in the almond milk. Knead with your hands until the ingredients come together.
    5. Turn the dough out onto a lightly floured surface and knead gently until smooth. Shape into a ball and place it on a baking tray lined with parchment paper.
    6. Dust with flour and, using a sharp knife, score the top into 8 wedges.
    7. Bake for 30 minutes at 200°C (400°F) or until a skewer inserted in the center comes out clean and the base sounds hollow when tapped. Serve spread with the macadamia butter.

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Copyright © 2025International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok