Jamie Oliver

Bumble-O

Gluten-free veg & cheese bake

Thanks for voting. Why not leave a comment
Rate
(31)

Bumble-O

Serves 8
Cooks In1H 10M
DifficultySuper easy
Nutrition per serving
  • Calories
    526
    26%
  • Fat
    37.3g
    53%
  • Saturates
    11.8g
    59%
  • Protein
    14.7g
    33%
  • Carbs
    32.4g
    12%
  • Sugar
    11.9g
    13%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie Magazine
Recipe From

Jamie Magazine

Save 35% on a year's subscription with our special offer

Nutrition per serving
  • Calories
    526
    26%
  • Fat
    37.3g
    53%
  • Saturates
    11.8g
    59%
  • Protein
    14.7g
    33%
  • Carbs
    32.4g
    12%
  • Sugar
    11.9g
    13%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

ADVERTISEMENT
Tap For Method

Ingredients

  • 1 red pepper , finely diced
  • 1 red onion , finely diced
  • 2 tsp rapeseed oil
  • 100 g polenta
  • 80 g sorghum flour , (See note)
  • 40 g buckwheat flour
  • 2 1/2 tsp gluten-free baking powder
  • 1/2 tsp salt
  • 1/2 tsp black onion seeds
  • 45 g capers
  • 2 large free-range eggs
  • 150 ml whole milk
  • 150 g corn oil
  • green salad , to serve
  • For the topping:
  • 160 g onion marmalade , or sweet onion chutney
  • 230 g mature cheddar cheese , grated
  • 75 g blue cheese , grated
  • 1 tsp dried basil
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

Method

Recipe by Honeybuns

1. Preheat the oven to 180C/gas 4. Place the red pepper and red onion in a baking tray, drizzle on the rapeseed oil, sprinkle with black pepper and roast for about 15 minutes, until the vegetables start to brown. Remove from the oven and allow to cool.

2. Grease and line a 30cm x 20cm baking tin with parchment paper. For the base, pop the polenta, flours, baking powder, salt, black onion seeds and capers in a mixing bowl and stir. In a separate bowl, beat the eggs, milk and corn oil. Make a well in the centre of the dry ingredients, pour in the wet ingredients and stir with a spatula until well combined.

3. Spread the cooled onion and pepper mixture over the prepared baking tin. Spoon the batter on top and carefully spread to the edges. Bake in the oven for 20 minutes, or until golden brown.

4. Remove the tin from the oven and turn the oven to 200C/gas 6. Let the bumble-o cool slightly then spoon the onion marmalade on and spread it to the edges. Sprinkle over the grated cheeses and dried basil and bake the bumble-o for another 10–15 minutes or until golden brown and bubbling. Serve with green salad leaves.

Note: Sorghum flour is available from health food shops and Asian grocers and online.

Tip

View Comments

Jamie's world