Tiny Toad in the Hole
Gluten-free, Dairy-free, Nut-free, Soya-free
Servings 12 little muffins
- 40 g Free From Fairy wholegrain self-raising flour
- 40 g tapioca starch
- 80 ml dairy-free milk I used unsweetened almond milk or dairy milk if it can be tolerated
- 3 medium free range eggs
- Pepper to season
- 6 gluten-free dairy-free sausages, cut into small pieces or 12 cocktail sausages
- A little olive oil or better still duck fat
Place the flour, milk, eggs and a grind of pepper in a bowl and whisk with a balloon whisk (just a normal hand held whisk - nothing fancy!) until smooth. The mixture needs to be the consistancy of double cream.
Pre-heat the oven to 230 degrees (210 fan oven) and cut the sausages into 4 pieces.
Place a small amount of oil into each hole in a deep holed muffin tray and place in the hot oven for 5 minutes
Add 2 pieces of sausage, or a whole cocktail sausage to each hole of the muffin tray and quickly pour over the batter dividing it equally between the 12 holes in the tray
Place back in the oven for 25 minutes until golden.
Serve with a selection of vegetables