Bumble-O

Serves 8-12

  • 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

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.

Nutritional Information

Bumble-O

Gluten-free veg & cheese bake

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Hearty and delicious, this savoury gluten-free bake is a great summer dinner with a salad.
Serves 8-12
1h 10m
Super easy
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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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

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.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 526
    26%
  • Carbs 32.4g
    12%
  • Sugar 11.9g 13%
  • Fat 37.3g 53%
  • Saturates 11.8g 59%
  • Protein 14.7g 33%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 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