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Banting toad-in-the-hole

There’s no reason not to end the weekend on a high (and delicious) note. But if you’re trying to cut down on the carbs, we’ve got you covered with this delectable meaty treat. We made the banting toad-in-the-hole pastry with flavourful almond and coconut flour and eggs. Who’s in?

SERVES 2–3 // COOKING TIME 45 mins

Small handful sage
45 ml olive oil
5-6 pork bangers
1 tbsp coconut oil
200 ml milk
60 ml buttermilk
2 eggs
½ tsp Dijon mustard
40g almond flour
60g coconut flour
¼ tsp salt
Microherbs, to garnish
½ cup sour cream, to serve

1. Preheat oven to 200°C.
2. Fry the sage in half of the olive oil and set aside. Add the rest of the olive oil to the pan if needed and fry the pork bangers for a few minutes, until browned on all sides.
3. Place the coconut oil in a small casserole dish and heat in the oven for about 10 minutes.
4. Whisk together the remaining ingredients, except the sour cream and microherbs, and stir in the sage. Pour the batter into the warm casserole dish and push the bangers into the batter, but do not cover them. Bake for 15 minutes, then turn the temperature down to 180°C and bake for 15 minutes more, or until everything is browned on top.
5. Garnish with microherbs, and serve hot with a dollop of sour cream.

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