This Gluten Free Toad in the Hole has been made without flour and using some flaxseed eggs along with regular ones (didn’t have enough) but it can be made using just flaxseed eggs or your regular egg replacer.

It’s a great way to use up sausages, rashers and stuffing leftovers.
The recipe needs a good amount of seasoning so use your salt and black pepper with abandon!

Traditionally Toad in the Hole is made with flour and I wanted to try one without flour to keep it lighter and better for you. This is another recipe for using up leftovers from the fridge and reducing your food waste.

Ingredients:

• 3 tbsp vegetable oil
  4 – 5 sausages, cut
  3 – 4 rashers, diced
  Leftover stuffing
  3 eggs*
  100g cornflour
  175ml plant / regular milk
  Salt & Black Pepper

• I only had 2 eggs so used a flaxseed egg to sub in for the missing one.

Method:

Preheat the oven to 200C Fan or 210C and lightly grease a deep ovenproof dish.

Add the sausages, rashers and stuffing. Turn over a few times to give them a coating with the oil.
Put into the hot oven for 25-30 mins.
While the sausages are in the oven, add the eggs to a bowl and beat then add the cornflour and mix to a smooth thick batter. Add seasoning to taste.
While stirring, add the milk in stages until you have a lump free batter. Set aside

Once the time is up, keep the oven on and remove the dish. Quickly pour in the batter on top of the sausages and immediately replace the dish back into the oven.
Cook for a further 25 mins (don’t open the oven door) and the batter will set around the sausages.
Remove and serve.

A comforting and nostalgic meal which is filling and delicious!

I would love if you could leave a comment below when you make this recipe. Tag me on Instagram or Facebook with your pictures.

Cooking with love

Soraya x