Name: Bumble-O
Total time: 1 h 10 min
Yield: 1
Ingredients: 1 red pepper; 1 red onion; rapeseed oil; 100 g polenta; 80 g sorghum flour (see tip); 40 g buckwheat flour; 2½ tsp gluten-free baking powder; ½ tsp black onion seeds; 45 g capers; 2 large free-range eggs; 150 ml whole milk; 150 g corn oil; 160 g onion marmalade or sweet onion chutney; 230 g mature cheddar cheese; 75 g blue cheese; 1 tsp dried basil

Bumble-O

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Total Time:
1 hour 10 minutes

Savoury gluten-free bake, perfect for a summer dinner paired with salad.

Ingredients:

1 red pepper
1 red onion
rapeseed oil
100 g polenta
80 g sorghum flour (see tip)
40 g buckwheat flour
2½ tsp gluten-free baking powder
½ tsp black onion seeds
45 g capers
2 large free-range eggs
150 ml whole milk
150 g corn oil
160 g onion marmalade or sweet onion chutney
230 g mature cheddar cheese
75 g blue cheese
1 tsp dried basil

Instructions:

- Preheat the oven to 180°C/350°F/gas 4. - Finely dice the red pepper and onion, and place on a baking tray. - Drizzle 2 teaspoons of rapeseed oil, sprinkle with black pepper, and roast for about 15 minutes until browned. Allow to cool. - Grease and line a 30cm x 20cm baking tin with greaseproof paper. - In a mixing bowl, combine polenta, flours, baking powder, ½ teaspoon of sea salt, black onion seeds, and capers. - In a separate bowl, whisk eggs, milk, and corn oil. - Make a well in the dry ingredients, pour in the wet ingredients, and stir until combined. - Spread the cooled onion and pepper mixture in the prepared baking tin, then top with the batter and spread to edges. - Bake for 20 minutes until golden brown. - Remove from the oven and increase the temperature to 200°C/400°F/gas 6. - Spread onion marmalade on top, sprinkle with cheeses and basil, and bake for another 10-15 minutes until golden and bubbly. - Enjoy with a green salad.

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