- Preparation time 2 hours
- Cooking time 10 Minutes
- Makes 8
Vegan, Gluten-free, Egg-free, Nut-free and Vegetarian
Crumpets have always been a firm favourite with me, from childhood to now. There is just something so luscious about the way it soaks up the butter leaving you with butter dribbling down your chin and fingers or is that just me? As a child, I would use the last bit up crumpet to wipe up melted butter on my plate.
Very British and although they are available all the year-round, they remind me of cold nights where we were cheered by a plate of crumpets and a mug of hot chocolate.
I don’t have anything against shop-bought gluten-free and vegan crumpets, there is usually a packet in my store cupboard. In my mind, though you cannot beat anything homemade.
These puff up so well and although their texture was not exactly the same the taste was lovely.
- Light
- Crispy
- Delicious
They are not just for sweet toppings, they work well for savoury too. Why not try roasted tomatoes, beans, mushroom and tofu scramble or even some vegan cheese and pickle.
HOW EASY ARE THEY TO MAKE?
Once I got the measures right they were very easy. You do have to have some sort of rings to cook them in or they will just spread. I bought a pair of non-stick ones online, they are great. Large metal cookie cutter work, although you have to keep greasing.
Another don’t do is overfilling the ring as the bottom of the crumpet will burn before they are cooked through
WHICH YEAST?
I used the sachets of easy bake yeast, these are available in every supermarket.
The flour I used was Dove Farms gluten-free self raising-flour which worked so well.
Ingredients
- 375 ml of non-dairy milk
- 2 tsp of white sugar
- 10 g of dried quick active yeast
- 275 g of gluten-free self raising flour{ I used Dove Farms}
- 1/2 tsp of bicarbonate of soda
- 1/4 tsp of xanthan gum, if it is not included in the flour
- 1/4 tsp of salt
- A few tbsp of oil for frying
- A couple of crumpet/muffin/egg ring
Instructions
- Place the measured out milk into the microwave for 50 seconds. It should be warm but not hot. Too hot and you will kill the yeast. If you have a cooking thermometer, then it should be around 39C.
- Stir in the sugar until dissolved. Lay a clean tea towel over the top and leave in a warm, place for 20 minutes. By this time it should be frothy and have a head like a pint of beer. Failure to froth means your yeast has not been activated, your crumpet recipe will not work.
- In a large bowl, mix your flour, bicarb and salt. Make a well in the middle and pour in your yeast mixture. Whisk until it is smooth and free of lumps.
- Cover again with a towel and again place into a warm place for 90 minutes. Do not shorten or skip this step.
- After the correct time has elapsed your mixture should be a lot thicker and quite frothy. Add a few tablespoons of water to loosen the batter slightly. Do not whisk, just stir through.
- Heat a pan with a little oil and grease your crumpet rings a little and place them in the pan.
- Pour around 2-3 tbsp of the batter into each ring. Do not overfill the rings as your crumpets will not fully bake through and will be raw in the middle.
- Cook for around 7-10 minutes, without touching the rings. You should see small air bubbles break and form on the surface.
- Next, remove the rings and flip your crumpets and cook for a couple of minutes.
Serve warm freshly griddled, or warm up in your toaster or under the grill. They will last for a few days in an airtight container or wrapped up. Crumpets are lovely with butter and jam on but there are many more ideas you could use such as.
- Peanut butter and banana
- Chocolate and banana
- Blueberry compote and Greek yogurt
- Maple syrup walnuts
- Vegan cheese and pickle
- Vegan bacon, beans and mushrooms
- Baked beans
They make great vessels for many a topping. A more filling topping working so well as a weekend brunch.
Those look delicious – have always loved crumpets but never thought of making them but those look really good!
Thank you they were really good once i got the correct rings
Reblogged this on The Gluten Free and Vegan Alchemist.