I love cheese. There’s no other way of putting it. There are many things that I’ll forgo (‘many’ in this context meaning ‘a couple’) in the name of health but asking me to abandon cheese is like asking a toddler to let go of a half-eaten chocolate donut he’s found sitting on a park bench; next to impossible.
I can’t even explain the joy in my heart when I realised that quitting sugar didn’t mean quitting cheese. Oh the tears of happiness I almost wept. ‘Have all the haloumi you can stomach’ was the message Sarah Wilson preached in ‘I Quit Sugar’. She may not have phrased it EXACTLY that way but that’s how I read it and it certainly helped with those pesky cravings in the first couple of weeks.
The only thing better than regular cheese? Warm, melty cheese. Why anyone would eat cold cheese when they could eat the hot stuff I shall never understand.
These mozzarella + spinach damper bites are the epitome of warm, cheesy, dipping food. I love em’ served with a bowl of soup (you can find a KILLER cream of tomato recipe HERE) or eaten straight from the oven when they’re at their most gloriously cheesy. I found the original recipe in the gorgeous Donna Hay ‘Seasons’ cookbook but have modified it slightly to lower the GI and up the veggie/health content.
- 3.5 cups flour (I used a combination of normal and wholemeal spelt flour. You could use plain flour or wholemeal)
- 3 tsp baking powder
- 2 tsp salt flakes
- 1.5 cups grated mozzarella cheese
- 1 cup baby spinach leaves, rinsed and shredded
- 3/4 cup Greek or natural yoghurt (I love Barambah or Jalna)
- 1 1/4 cup full fat milk
- Preheat your oven to 200C
- Pop all your dry ingredients into a large bowl (including le cheeeeese and le spinach)
- Stir to combine
- Push all the floury goodness to the sides of the bowl to make a well in the centre.
- Gradually add the yoghurt and milk, stirring all the while with a butter knife (I usually drip a bit of milk in and stir then a bit of yoghurt and stir.. you get the idea)
- Dump a bit of flour onto a large cutting board of a (clean) bench top
- Roll out the dough onto the surface and divide into 6-8 longish portions
- Line a tray with baking paper and lightly flour it
- Pop the dough portions onto the tray and whack em’ in the oven
- Cook for approximately 15 minutes or until the tops turn nice and brown and yummy looking. I usually check them at the 10 minute mark and regularly thereafter.
- E A T