This is real comfort food and a favourite with my boys. This is a true British classic but to make it healthier I have made it paleo friendly by using almond flour. I also often add some protein powder to increase the protein content and there are some great plain options you could choose. For paleo powders I would opt for egg protein powder as hemp tends to have a stronger flavour. Alternatively if you can tolerate whey or pea protein you could use these as well. Buy really good quality sausages – this is key and remember that not all brands are gluten and dairy free so read the labels carefully. This is delicious served with onion gravy and loads of veggies.
Difficulty – Easy
Time – 30 mins cooking time
Serves – 4
What’s good about it?
A fabulous high protein paleo style dish, low in carbs and perfect for a speedy family meal. Choose high quality meat sausages without unnecessary fillers.
- Preheat the oven to 200C, gas mark 6. Place the coconut oil in a baking dish and add the sausages on top. Place in the oven and cook for about 10 minutes turning occasionally.
- Place all the batter ingredients in a blender or nutri bullet and process until smooth – you want to create a thick pancake like batter. Add a little more almond milk if the batter is too thick or a little more almond flour if it is too thin.
- Remove the hot dish from the oven and pour over the batter. Place back into the oven and cook for around 30 minutes or until the sausages are brown and the batter has risen and is firm to touch.
- Meanwhile make the gravy. Heat the coconut oil in a small pan and saute the onion and garlic over a low heat for 10 minutes to lightly brown the onion. Add the mustard, stock and vinegar and simmer to reduce the liquid and create a syrupy gravy, around 5 minutes. Serve with the toad in the hole.
1tbsp coconut oil
8 quality sausages, gluten free
3 eggs beaten
1/2 tsp Dijon mustard
200ml coconut milk
60g almond flour
30g tapioca starch or use a protein powder
1tbsp coconut oil
2 red onions finely sliced
1 garlic clove crushed
100ml chicken stock
3tbsp balsamic vinegar
salt and pepper to taste
2tsp Worcestershire sauce