Kangaroo Grass Dutch oven Damper
- Ironclad Dutch Oven
- 500g whole wheat four leaf flour (or your favourite flour)
- 50g Native Grass Flour
- 1 tablespoon of ground Wattleseed or your favourite native spice
- 350 - 400ml water
- pinch salt
- 2 tablespoons Macadamia Oil (optional)
If using the oven, preheat to 220°C. Spray your dutch oven with oil lightly.
Mix the oil and water in a jug. Sift the flour into a large bowl, and mix through the salt and Wattleseed. Slowly pour in the oil and water, and mix to make a dough.
Turn out the dough onto a floured surface and knead until smooth. Dust with flour, place in your dutch oven and bake for 15-20 minutes or until hollow when knocked on the bottom.
OR... ideally cook on a fire in the ashes. Damper is always best eaten hot with lashings of butter!!
Learn more about our visit with Bruce Pascoe to see his Native Grass Blends, the dancing grass, and one of the oldest foods in the world.
We are honoured to be one of very few people now selling the Native Grass Flour for you to use at home. It is more expensive than ordinary flours, but remember, whilst it's the oldest food in the world it's also the newest so while harvesting is super intensive and in short supply, the more we eat it the more this will become available. Also remember it packs nutrition and flavour so you need much less. Don't replace flour all together, rather use it with... And when you do share the story.
Native Grass Flour may contain a mixture of Kangaroo and Spear, or Mitchell and Button grasses.