VEGETARIAN TOAD IN THE HOLE
18th June 2020
FAT: 27.48g PRO: 7.19g CHO: 3.61g Kcals: 291 Ratio: 2.55:1
Notes
You could make a light gravy to go with this using a little
Knorr stock dissolved in hot water. When you remove the Toad from the dish you could add the stock to the dish this would ensure you get all the fat content and it will flavour the gravy
You can of course use your preferred oil
Ingredients
- 15g Cream, fresh, double
- 40g Eggs, whole, raw
- 16g Sunflower oil
- 35g Carrots, young, raw
- 8g Ultra Fine Fiberflour from Lonjevity Foods
Instructions
- You will also need a pinch of salt and 10g of water
- Heat oven to 190c/fan170c/gas 6
- Peel the carrot then weigh it. Cut into two pieces then boil in a little salted water until just tender
- Mix the water into the cream with a pinch of salt
- Beat together the fiber flour & cream.
- Whisk the egg til really frothy then add to the fiber flour mixture leave in fridge for 10 mins
- Put the oil in a small ovenproof dish and place in the oven till hot
- Add the carrot to the dish & Pour the batter over it return to the oven for a 15 - 20 mins.
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