This rustic Toad in the Hole recipe is gluten-free, dairy-free, grain-free, and absolutely mouthwatering! It’s also freezer-friendly for easy meal prep.
INGREDIENTS
Toad in the Hole:
- 4 gluten-free sausages
- 100g (3/4 cup + 2 tbsp) chickpea flour
- 2 eggs
- 240-300ml (1-1 1/4 cups) milk of choice
- 1 sprig thyme, chopped
- 4 sage leaves, chopped
- 1/2 tsp sea salt
Onion Gravy:
- 1 large onion, chopped
- 1 tsp sugar
- 1 tbsp butter or oil
- 375ml (1 1/2 cups) beef stock
- 1 sprig thyme leaves
- 1 tsp gluten-free Worcestershire or Henderson’s
- 2 tsp arrowroot or cornstarch
INSTRUCTIONS
- Preheat & Prepare: Preheat the oven to 425°F/220°C. Grease an 8”x11” roasting tin with 1 tbsp oil. Add sausages and coat with oil. Roast for 15 minutes.
- Make the Batter: In a bowl, whisk together chickpea flour and salt. Add eggs and mix, gradually whisking in 1 cup of milk until smooth (add more milk for a heavy cream-like consistency). Stir in thyme and sage.
- Bake: Ensure the pan and oil are piping hot. Quickly stir the batter, pour it over the sausages, and return to the oven. Bake for 30-40 minutes, or until the center is set and a knife comes out clean.
- Prepare the Gravy: Heat butter/oil in a frying pan, add onions, and cook for 10 minutes until soft and browned. Add sugar and caramelize for another 5-7 minutes, stirring frequently. Add thyme.
Mix beef stock and starch in a jug until smooth, then pour over the onions. Bring to a boil, reduce to a simmer, and stir in Worcestershire sauce. Adjust seasoning to taste.- Serve: Serve the toad in the hole with onion gravy on the side.
Freezing Instructions: Cool completely, wrap tightly in plastic wrap and foil to prevent freezer burn. Reheat from frozen at 425°F/220°C for 25-30 minutes, ensuring the sausages reach 160°F/71°C internally.
Nutrition (Per Serving):
Calories: 334
Enjoy this hearty classic with a modern twist!
