Gluten Free Oven Baked Scotch Eggs - a delicious recipe for homemade scotch eggs, once you try these you will never go back to shop bought versions ever again.
Anytime anyone mentions a picnic or a party, the one things that always pops into my mind is Scotch Eggs. Mainly because are a perfectly portable food item that can be enjoyed hot or warm and hugely popular in the UK.
I haven't had one for years since we moved to Canada, so when a craving hit me recently, I knew a homemade version was on the cards.
The first challenge, I wanted to make sure this recipe was gluten free because I have lots of friends and gluten-free readers out there. Whenever I can create a delicious gluten-free version, then that will always be my first option.
The sausage part to the scotch eggs is easy, using the basics of my Pork Breakfast Sausage Patties (which are a huge hit among readers btw) and a couple of additional ingredients.
For the coating, it was simple - almond flour, a little starch, and a delicious blend of spices for flavouring. Once you divide these up into servings that almond flour is hardly any cals and perfect for this recipe.
One oven baked scotch egg is a pretty decent size and one on its own filling enough with some salad.
Of course, if you are not gluten free - feel free to swap the almond flour for regular breadcrumbs or panko (for that extra golden colour). Just adjust the calories accordingly.
Wondering what other recipes are good for a picnic or packed lunch? Check out these:
- CHEDDAR BUTTER BEAN BITES
- SWEET CHILLI CHICKEN MEATBALLS (OVEN OR ACTIFRY)
- PEPPERONI PIZZA EGG BITES
- INSTANT POT SOUS VIDE EGG BITES
- CRANBERRY ALMOND CHICKEN MEATBALLS
- THAI CRAB CAKES
- BRUSSELS SPROUTS SALAD WITH ALMONDS, APPLE AND CRANBERRIES
- HAWAIIAN PASTA SALAD
- ROASTED BUTTERNUT SQUASH CHICKEN QUINOA SALAD
- LENTIL CHEDDAR SWEETCORN BAKE
- SAUSAGE ROLLS
- CRAB STICK SALAD
or head on over to my Packed Lunches and Picnics section or Full Recipe Index with over 850 delicious Slimming Eats and Weight Watchers recipes all fully searchable by meal type, ingredients, value and smart points etc.
HOW CAN I ADD A ⅓ VEGETABLES TO THESE OVEN BAKED SCOTCH EGGS?
A mixed salad is a perfect addition to these scotch eggs, you can go for any salad items you like, such as:
- Lettuce
- Pickled Onions
- Beetroot
- Carrot
- Onion
- Cucumber
- Tomatoes etc
and if you like something like a relish or sauce to go alongside your scotch egg. This Tomato and Red Onion Relish is delicious.
KITCHEN ITEMS USED TO MAKE THESE OVEN BAKED SCOTCH EGGS
- Measuring Scales
- Chopping Board
- Measuring spoons
- Santoku Knife
- Wooden Spoon
- Mixing Bowl
- Non-Stick Frying Pan
- Parchment Paper
- Baking Tray
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Gluten Free Oven Baked Scotch Eggs
Gluten Free Oven Baked Scotch Eggs - a delicious recipe for homemade scotch eggs, once you try these you will never go back to shop bought versions ever again.
Ingredients
- 6 eggs
for the sausagemeat
- 455g of extra lean ground pork (pork mince)
- 1 small onion, diced finely
- 1 tsp of paprika
- ½ tsp of fennel seeds, crushed
- ½ tsp of ground sage (or can use fresh sage leaves)
- 1 tsp salt
- pinch black pepper
- ½ tbs of maple syrup or honey
for the coating
- 30g of almond meal
- 1 tbs of arrowroot flour (or can use tapioca or cornstarch)
- ½ tsp of paprika
- ½ tsp of dried parsley
- pinch of salt and pepper
- avocado spray oil (or another spray oil of choice)
Instructions
- Add the eggs to a saucepan and cover with water, bring to a boil, turn off heat, add lid and leave for 2.5 minutes and then add straight to a bowl of ice and water to stop them cooking any further. (can do this part the night before)
- Once fully cooled carefully peel the shells of the eggs and set aside.
- Spray a frying pan with avocado spray oil over a medium high heat
- Add the onion and a little pinch of salt and fry until golden and softened, keep adding a little water in a reduce down to prevent any sticking, this will also help the onion to cook until really soft.
- Add to a bowl, along with the ground pork (pork mince), the 1 tsp of paprika, plus the fennel, sage, black pepper and maple syrup and mix to combine.
- Divide into 6 equal size balls.
- On a plate add the almond meal, arrowroot, ½ tsp of paprika, parsley and a pinch of salt and black pepper and just mix all up to combine.
- Preheat oven to 200c/400f
- Line a baking tray with parchment paper.
- Grab one ball of the sausage meat and flatten in hand. Add one egg and mold the sausage meal all around the egg so it froms a ball.
- Roll in the almond meal mix, place onto the baking tray.
- Repeat with the other 5 eggs.
- Once all scotch eggs are formed and on the baking tray, lightly mist over the top with some avocado spray oil.
- Place in the oven and bake for approx 20 minutes until sausage is cooked and the scotch eggs are lightly golden all over.
- Serve and enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 6 Serving Size 1 Scotch EggAmount Per Serving Calories 217Total Fat 10.9gSaturated Fat 3.1gCholesterol 186mgSodium 535mgCarbohydrates 5.4gFiber 0.8gSugar 2.1gProtein 23.6g
Heather says
Can these be frozen.
Shevy (Slimming Eats) says
I wouldn't freeze these, they are best eaten on day of freezing. If you look to the notes section on the recipe box of all my recipes, it will state whether suitable for freezing. Hope that helps 🙂
Arlette Parkhurst says
Thank you for sharing this lovely recipe. A quick question; why is it 2 Syns for Slimming World, all the ingredients are free makes it a FREE dish....I am assuming the pork is 5% or less.........which makes it free....By the way, I have vacuum sealed it and it stays fresh for a long while, over a week in actual fact.
Shevy (Slimming Eats) says
Almond meal and arrowroot are not Syn Free. This is the ingredients the syns come from.
Julie Clarke says
Thank you for the recipe they are absolutely amazing! I made these yesterday and took them into work as my collegues ate all on the slimming world plan. They really loved them and I have shared your recipe. Thank you once again.
Shevy (Slimming Eats) says
so glad to hear they were a hit with your work colleagues. Thank you for your support.
Julia De Libero says
Is almond flour the same as ground almonds (UK), or is it “de-fatted almond flour”?
Shevy (Slimming Eats) says
either is fine, ground almonds have the skin still attached, whereas almond flour is just the nut part.
Olivia says
These are absolutely amazing. I have to hide them from my partner or he'll eat them all in one go. I honestly think I prefer these to shop bought.
100% recommend making them... every day for eternity.
Siobhan (Slimming Eats) says
Ahh thank you - I am so happy to read this .
Michelle says
What could you use in replace of almond meal?
Siobhan (Slimming Eats) says
if you are not gluten-free you can use breadcrumbs.
Lynn Sime says
Hi, I’m just making these but in the ingredients it says 1/2 tsp of fennel seeds, sage and honey but in the description you say add 1 tsp of each. Which is correct. Thank. Lynn
Siobhan (Slimming Eats) says
the measurements in the ingredients list are correct, it's the 1 tsp of paprika and then then sage, fennel and honey (measurements as given) not a teaspoon of each. Hope that makes sense.
Lynn Sime says
Thanks Siobhan. They are sooo lovely. They went down really well at a picnic last weekend.
MARIA TAYLOR says
Do you know if they freeze well before cooking?
Siobhan (Slimming Eats) says
I personally wouldn't freeze these. They are best cooked as per recipe and enjoy within a couple of day. Enjoy