Brown Rice Coconut Crumpets
After a visit to an amazing, Australian-run cafe in Paris called 'Neighbours' and a few posts of crumpets popping up on Instagram, I could not help but wish I could experience the delicious texture of the classic crumpets from my childhood; crispy on the bottom and soft and doughy and spongey on the inside. However, not being able to eat gluten made this a challenge. Nonetheless, this crumpet recipe saved the day! Not only are they much more nutritious than regular crumpets, but they're also, arguably, even more delicious! You'll need some egg rings in order to make these, and I suggest buying at least 4 so that cooking the crumpets is much quicker. They are divine served with butter/macadamia oil and honey while still hot and fresh. I hope you enjoy them as much as we did!
Makes approximately 12 crumpets
*Note: The batter needs to be made at least 1.5 hours beforehand. I made mine the night before*
If you are going to add savoury toppings to your crumpets, just add half the amount of coconut sugar to the batter.
Ingredients:
1 cup brown rice flour
¾ cup gluten free flour
1/8 tsp Xanthan gum/Guar gum (only if your GF free flour has none in it already)
1 ½ tsp active dry yeast
4 tbsp coconut sugar, divided into 1 tbsp and 3 tbsps
¼ cup water
½ tsp salt
400 mL canned coconut milk
2 tbsp melted coconut oil or macadamia oil (I used 1 tbsp of each)
1 egg
1/2 tsp baking powder
Method:
Mix the yeast, 1 tbsp of coconut sugar and the water in a bowl. Lightly stir and set it aside for a few minutes to activate the yeast. After 5-10 minutes the yeast mix should start to bubble. (If it doesn't, that means the yeast is not active, and you will likely need to replace the yeast).
Place both flours in a large bowl (I used a GF flour with Xanthan gum, so if you’re using one without Xanthan gum, just add a small amount of it to help maintain the structure of the crumpet), coconut sugar, salt, oil, and 1 cup of the coconut milk. Mix well. Cover the bowl and let the dough rise for about 1.5 - 2 hours (or overnight in the fridge).
Before you use the dough, mix 1/3 cup of coconut milk with an egg and the baking powder in a bowl and whisk to mix well. Add this to the batter and fold through the dough, until mixed through evenly. The batter is now ready to be used.
Heat a non-stick pan on medium heat and oil the pan. Place egg rings on the pan and generously coat them with some oil.
Fill the egg rings about 3/4 of the way with the batter. Let them cook uncovered, for about 6 minutes, until bubbles form and the top is almost set. Using tongs, remove the egg rings (they should come off easily).
Flip the crumpets over (the bottom should be a dark golden brown and crisp, reduce the heat if they are darker). Cook the crumpets on the other side for 2-3 more minutes.
Enjoy with butter/macadamia oil and honey while they’re hot and fresh or let them cool down on a wire rack. They can be kept in the refrigerator for a few days or individually wrapped and frozen.
*Recipe adapted from Dini's recipe on her website ‘The Flavour Blender’*