Savoury

Taco, Corn & Capsicum

PrepAbout 20 min

BakeAbout 50 minAbout 40 min

Makes10 to 12 slices7 to 9 slices

Tick things off as you go.

Per slice

Cut into 10 slices

16.2gprotein

6.5gfibre

325 kcal1358 kJ

Fat 16gCarbs 26gSugar 7g

Too fat and it won’t fit the toaster. Too thin and you miss out on the protein.

An estimate from standard food values. Your brands will vary a little.

This one is the family favourite! Use frozen diced capsicum when it’s out of season.

Anna

Ingredients

For my big tin, 26.5 × 12.5 cm. Which tin have I got?

Scaled to two thirds for a 21 × 11 cm tin. Not tested in this size. It should work, but keep an eye on it and start checking at 35 minutes.

Prep

1 red onion, finely diced

1 large red capsicum, finely diced

165g corn kernels (drained and patted dry)

Wet mix

6 small eggs (about 260g cracked)

My eggs come from our young chooks, so they’re small. Weigh yours to match.

280g Greek yoghurt (strained, 8g+ protein per 100g)

40ml cooking oil (plus a splash for cooking)

28g chia seeds

35g ground flaxseed

Dry mix

230g wholemeal flour

65g whole milk powder

8g psyllium husk powder

12g savoury yeast flakes

14g baking powder

4g bicarbonate of soda

¾ tsp salt (go lighter if your seasoning is salty)

28g taco or nacho seasoning (1 packet)

1 tsp garlic powder

1½ tsp onion powder

Fold in and top

100g cheddar, grated (for the batter)

30g cheddar, grated (for the top)

Which yoghurt? Which psyllium? See the pantry guide

Method

Standard tin: start checking at 35 minutes and trust the skewer.

1. Soak
Whisk the eggs, yoghurt and oil. Stir in the chia and flax. Leave at least 15 minutes. Longer is better.
2. Cook the onion and capsicum
Cook them together in a splash of oil over medium heat for 6 to 8 minutes until soft. Cool completely.
3. Dry the corn
Drain the corn well and pat it dry with a clean tea towel.
Extra liquid is the main risk to the crumb. Don’t skip this.
4. Heat the oven
170°C conventional, no fan (about 150°C if you only have fan). Grease the tin and line it with baking paper, long sides included.
5. Mix the dry
Whisk the dry mix together in the second bowl. Spread the psyllium through evenly.
Psyllium clumps if it’s left in pockets.
6. Dry into wet
Tip the dry mix into the wet. Fold until just combined, then fold in the onion and capsicum, corn and batter cheddar. It will be thick.
7. Fill and top
Spoon into the tin, push into the corners and smooth the top. Scatter the topping cheddar over.
8. Bake
Check at 45 minutes, then every 2 to 5 minutes until a skewer comes out clean. Usually about 50. Tent with foil from 30 minutes if the cheese browns too fast.
9. Cool
Leave in the tin 10 to 20 minutes, then turn out onto a rack. Cool completely before slicing.
Too soon and it sinks. Too long and it sweats.

New to these loaves? Read the full method first

How I eat mine

Avo with cherry tomatoes is my usual. But if there’s any leftover nacho mince, you’ve gotta have that.

How to make the toppings

Storing

Slice once completely cool, freeze in a single layer, then bag. Toasts from frozen. It just takes a couple of goes in the toaster.