#GLUTEN-FREE CRUMPETS WITH SEASONAL FRUITS

I absolutely enjoy making crumpets/flapjacks on Saturday mornings for breakfast for my hubby and myself.

I can go on to say that the recipe is quick and easy, but I won’t.  I’d rather say that it’s delicious.  You don’t need another reason to make it!   You also don’t have to use gluten-free flour, however, I like to use gluten-free flour in most of my ‘flour based’ recipes, as I find that my body digests it better.  Try using it too, regardless if you have an auto-immune, celiac disease or not.

INGREDIENTS:

  • 140gr gluten-free self-raising flour
  • 1ml salt
  • 15ml caster sugar
  • 1 jumbo egg
  • 150ml milk
  • 15ml butter/coconut oil melted

METHOD:

  1. Sift the flour and salt in a small bowl and then add the sugar.  Don’t mix it just yet.
  2. Whisk the egg, milk and melted butter, then add it into the dry ingredients.
  3. Beat it all together with a whisk.  You can fold in a handful of blueberries or quartered strawberries.  (+- 10 small strawberries)  Allow the mixture to stand for about 20 – 30 minutes before frying.  During this time, you can prepare the cream and fruits.
  4. Spray a pan with non-stick spray and add about a tablespoon of coconut oil/oil or butter.  (Set the stove to medium heat).  Remember to keep adding oil while frying batches of crumpet mix to the pan.
  5. Using a tablespoon, pour the thick batter on to the pan and flip it over until both sides are golden brown.  But because this specific batter is rather thick, use a spatula to press the crumpets flat on the side that is already cooked.
  6. Place your cooked crumpets on to a plate with some tissue paper before plating.
  7. Get your fruit and cream ready for plating.
  8. For an extra little something, drizzle your dish with honey.
I like using the NATURE’S CHOICE self-raising flour for the crumpet mix
Strawberries added to the crumpet mixture
Whipped cream
The batter after the 20 – 30 minute wait. It’s becomes thicker.
Seasonal fruits ready for plating.
Strawberry crumpets frying away
1) Crumpet base 2) Cream 3) Fruit 4) All topped with a drizzle of honey

    TIPS:

 It’s not necessary to use gluten-free self-raising flour.  If you only have regular wheat flour in your pantry, you can use it, just remember to add 10ml baking powder.

This recipe doesn’t make a lot of crumpets, It would be enough to serve about 3 people.  So if you’re planning on making a big breakfast with kids, I suggest you double the recipe. 

Don’t add icing sugar to the whipped cream if you have honey, or the dish might be a tad too sweet.

Hope you’re having a Blessed and Holy Easter weekend.

MuchLuv, BeBlessed

Sandy Nouwens

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