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Gluten-Free Toad in the Hole

By IQS Healthy Family Meals

I Quit Sugar - Gluten-Free Toad In A Hole
  • 6 servings
  • Prep - 10 mins
    Cooking - 1 hour 5 mins
  • Total - 1 hour 15 mins
I Quit Sugar - Gluten-Free Toad In A Hole

This is a traditional British dish of Yorkshire pudding and sausage in one. It may not look pretty but it sure hits the spot! Serve a hunk of this with a hefty side of greens to cut through the richness.  

Servings: 6
Preparation: 10 mins
Cooking: 1 hour 5 mins

Ingredients

  • 4 gluten-free pork sausages (about 450g).
  • 2 onions, cut into wedges.
  • 1 tablespoon coconut oil.
  • 4 cups Steamed Greens, to serve.

Batter

  • 175 g gluten-free self-raising flour.
  • 1 teaspoon baking powder.
  • 3/4 cups full-fat milk.
  • 1/2 cup water.
  • 2 eggs.
  • 2 teaspoons dried rosemary or 3 sprigs of fresh rosemary.
  • sea salt and freshly ground pepper.

Directions

1. Preheat oven to 220°C / 425°F / Gas Mark 7.

2. Place oil in the base of medium roasting dish. Toss onions and sausages in oil and roast them for about 30 minutes, or until lightly browned.

3. In the meantime make the batter. Place all the ingredients into a bowl or measuring jug and whisk them together thoroughly, trying to incorporate as much air as possible and until the mixture is smooth.

4. Once the sausages and onions are done, remove them from the dish and set aside. Add extra oil if the dish is dry and carefully pour in the batter. Place the sausages and onions on top. They should sink in slightly. Top with rosemary sprigs. Pop the dish back in the oven for about 35-40 minutes, or until the top is golden and an inserted skewer comes out clean. Serve with a fresh green salad.


Note

Budget alert! This dish comes in at $3 a serve.

This is a traditional British dish of Yorkshire pudding and sausage in one. It may not look pretty but it sure hits the spot! Serve a hunk of this with a hefty side of greens to cut through the richness.

Ingredients

  • 4 gluten-free pork sausages (about 450g).
  • 2 onions, cut into wedges.
  • 1 tablespoon coconut oil.
  • 4 cups Steamed Greens, to serve.

Batter

  • 175 g gluten-free self-raising flour.
  • 1 teaspoon baking powder.
  • 3/4 cups full-fat milk.
  • 1/2 cup water.
  • 2 eggs.
  • 2 teaspoons dried rosemary or 3 sprigs of fresh rosemary.
  • sea salt and freshly ground pepper.

Directions

1. Preheat oven to 220°C / 425°F / Gas Mark 7.

2. Place oil in the base of medium roasting dish. Toss onions and sausages in oil and roast them for about 30 minutes, or until lightly browned.

3. In the meantime make the batter. Place all the ingredients into a bowl or measuring jug and whisk them together thoroughly, trying to incorporate as much air as possible and until the mixture is smooth.

4. Once the sausages and onions are done, remove them from the dish and set aside. Add extra oil if the dish is dry and carefully pour in the batter. Place the sausages and onions on top. They should sink in slightly. Top with rosemary sprigs. Pop the dish back in the oven for about 35-40 minutes, or until the top is golden and an inserted skewer comes out clean. Serve with a fresh green salad.
Note

Budget alert! This dish comes in at $3 a serve.