Yes you did hear me right! PALEO CRUMPETS!!!
Not a huge fan of bread but I am a mahoosive fan of crumpets! Nice, crisp on the outside, squidgy & chewy on the inside… crumpets…crumpets with big chunks of grass-fed raw butter on them… mmmm…
Start drooling and making Homer noises (like I do) people – because now you can make these delcious gluten and grain free crumpets for yourself!
It’s not as hard to make as you may believe (as long as you follow the instructions) you should end up with a batch of fabulous crumpets that you can devour on your own or share – if you’re the crumpet sharing type that is. One particularly instruction that is crucial to gaining those beautiful holes that you love is the bicarbonate of soda! Yes you really must add this last and yes you do have to leave it for the 15 minutes. If you don’t they won’t be very holey!
As with all breads this batter has a proofing time – do not skip this stage! Really don’t you’ll have flat and lifeless crumpets!
This recipe does require you to purchase some crumpet rings, I actually used egg rings! If you don’t have either of these you may want to attempt using some large biscuit cutters leaving the crinkle side facing up. It will however be a lot harder to remove the crumpets before you flip them as sadly biscuit cutters aren’t too ummm ‘non-sticky’ shall i say. When I first started to make my crumpets (about a year ago now) I used my biscuit cutters and what I found the most helpful was lifting the whole crumpet with attached cutter out with a tea towel and then carefully using a sharp knife to cut from the underside, tracing around the ring until the crumpet had loosened sufficiently to pop out.
The cooking time can also be reduced with the more crumpet rings that you have in your possession! I only have 2 crumpet rings so it took me about 45-50 minutes to make 10.
Best served with raw grass-fed butter but for a super naughty crumpet spread on some raw honey, drizzle on some maple syrup or even use a nice dollop of my Black Forest Chia Jam!
Makes: 10 large crumpets
Preparation Time: 10 minutes (plus 45 minutes proofing)
Cooking Time: 45 minutes to 1 hour
For the yeast starter:
100ml cold water
100ml boiled water
3 tbsp coconut sugar
1 tbsp active dried yeast
For the crumpet batter:
1 cup tapioca flour
3/4 cup Sukrin almond flour
1.5 tbsp baking powder
1 tsp milled chia seeds (optional but great for texture)
1/2 tsp Himalayan pink salt
100ml almond milk
1 tbsp raw honey/maple syrup
1 tsp bicarbonate of soda
25g raw grass-fed butter (for cooking)
- Firstly start by switching on your oven at the lowest heat. Leave for 10 minutes to warm sufficiently.
- As your oven is pre-heating begin to make your yeast starter. In a cup or measuring jug combine hot water with the coconut sugar and stir until dissolved. Stir in your cold water followed by your yeast. Leave to rest for 10 minutes or until it begins to become very frothy.
- In a large mixing bowl sieve in your tapioca and almond flours. Add your baking powder, milled chia seeds and Himalayan pink salt. Using a whisk thoroughly mix the ingredients until evenly distributed.
- Slowly pour in your almond milk whisking fastly – I use a handheld electric whisk as it’s the fastest thing to do and prevents any lumps from forming.
- Now whisk in your eggs and honey until you have a nice smooth batter. Now is the best time to turn off your oven!
- Mix together the frothy head and watery yeast mix of your yeast starter until it’s a nice brown and smooth liquid. Pour into your batter a small amount at a time, whisking thoroughly. Gradually pour in more of the mixture until it becomes the consistency of thick cream – think double cream. Set the rest of the yeast mix to one side as you may need it after the proofing stage!
- Cover the mixing bowl with a damp towel and place into the pre-heated oven. Be sure to leave the door open for the first 15 minutes of proofing and then close for the remaining 15 minutes!
- Remove your mixture from the oven and give it a quick whisk – if your batter seems thicker than the consistency of double cream then pour in a little of your reserved yeast mixture.
- Add in your bicarbonate of soda and whisk. Leave to one side for 15 minutes.
- Heat a large frying pan on a low heat with your crumpet rings in the pan. Remove the pan from the heat and place a small knob of butter into the pan until it melts. Using a pastry brush, brush the inside of the crumpet rings and the bottom edges. Return the pan back onto the heat.
- Next take 3 tablespoons of your mixture and spoon into each ring. That’s 3 tablespoons per crumpet. Be sure not to stir or agitate the mixture in the mixing bowl or the pan otherwise you will lose those beautiful holes!
- The first stage of cooking the crumpets will take you about 6 minutes. Firstly you will see lots of tiny bubbles appear on the surface, next those bubbles will turn into larger ones and then begin to burst.
- Once the outer half of the diameter of the crumpets begins to look firm, and the inner half semi-firm it will be time to lift the rings off. Using two forks anchor into the upper lip of the rings firmly and slowly lift the rings off, you could use a teatowel but the fork method can be a lot of fun.
- Using a spatula flip over your crumpets and cook for a further 1 minute until lightly golden. Repeat the process (right from the start of step 10) until you have cooked all of your beautiful crumpets! Serve up with some grass-fed butter et voila! Paleo Crumpets!!!
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