Cooking Instructions
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Step 1
Place the
Gluten-Free Whole Grain Self-Rising Flour (1/3 cup)
,
Tapioca Starch (1/3 cup)
,
Non-Dairy Milk (1/3 cup)
,
Free Range Egg (3)
, and
Ground Black Pepper (to taste)
in a bowl and whisk until smooth. The mixture needs to be the consistency of double cream.
Step 2
Preheat the oven to 230 degrees C (450 degrees F) and cut the
Dairy-Free, Gluten-Free Sausages (6)
into 4 pieces.
Step 3
Place a small amount of
Olive Oil (as needed)
into each hole in a deep-holed muffin tray and place in the hot oven for 5 minutes.
Step 4
Add 2 pieces of sausage to each hole of the muffin tray and quickly pour over the batter, dividing it equally between the 12 holes in the tray.
Step 5
Place back in the oven for 25 minutes until golden.
Step 6
Serve with a selection of vegetables. Enjoy!
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