Rustic Date and Orange Damper

This recipe has evolved over several years and started out as an epic scone fail but has slowly evolved into a much loved sweet damper that is often enjoyed by our family for afternoon tea. This simple damper, made from staple ingredients and free from sugar, may not be the the light fluffy scones that I was aspiring to create but the imperfect crunchy edges and heaviness of the dates and spelt flour makes this rustic damper very hearty and comforting. Although freshly roasted pumpkin can be used in this recipe, I have started roasting a little extra pumpkin when making a roast pumpkin risotto and popping it in the fridge to use the next day. Enjoy!!!

Rustic Date and Orange Damper 
1/2 cup roasted pumpkin roughly mashed
200g dates
boiling water
1/2 cup fresh orange juice (approx., 1 1/2 large oranges)
2 tbsp fresh orange rind grated
2 1/2 cups spelt flour
1 tsp
1 tsp baking powder
1 tbsp olive oil

Preheat the oven to 180 degrees Celsius and line a large tray with baking paper. Cover dates with boiling water and leave to soak for a couple of minutes until soft. Strain water, chop dates roughly and place in a large bowl. Mash pumpkin with a fork and add to the bowl followed by all of the other ingredients. Use your hands to gently bring the dough together to form a dough. Avoid over mixing and try to work quickly so that the dough doesn't get to warm.  Shape into a round or oval shape and place in the oven for 40 minutes or until golden.

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