Are you a sucker for tea-time baked treats, but hate the added kilojoules that come with them? Us too! Which is why we adore this new take on the traditional English crumpet: a gluten-free coconut crumpet with Sedgwick’s Old Brown sauce. Now you can impress your family and friends with an old favourite with a grown-up twist.
GLUTEN-FREE COCONUT CRUMPETS WITH HONEY AND SEDGWICK’S OLD BROWN SAUCE
Serves 4-6
Ingredients
For the crumpets:
- 4 eggs
- 1 cup milk
- 2 tablespoons vanilla extract
- 1 tablespoon honey
- 1 cup coconut flour
- 1 tablespoon bicarbonate of soda
- ½ tablespoon salt
- Butter for frying
For the sauce:
- ½ cup Sedgwick’s Original Old Brown
- ¼ cup honey
- ¼ cup sultanas
- ¼ cup raisins
- ¼ cup sliced almonds, toasted
Method
- In a small bowl, beat the eggs for about two minutes or until frothy. Mix in the milk, vanilla and honey.
- Combine the coconut flour, bicarbonate of soda and salt in a medium-sized bowl and whisk together.
- Mix the wet and dry ingredients together until the coconut flour forms a smooth batter.
- Lightly grease a pan with butter. Ladle a few tablespoons of the batter onto the pan to form each crumpet. Spread them out slightly using the back of a spoon. The crumpets should be fairly thick.
- Cook for a few minutes on each side over a medium heat, then flip each crumpet over until each side is slightly brown.
- Heat the Sedgwick’s Old Brown and honey in a saucepan over a low heat, stirring until warm.
- Add the raisins and the sultanas to the sauce, remove from the heat and keep covered.
- Let the sauce cool down for 20 minutes and then stir in the almonds.
- Drizzle the sauce over the coconut crumpets and serve.
Easter may be over, but that doesn’t mean you can’t indulge in these 6 treats for grown-ups! If you’re looking for more healthy delights, check out these 2 gluten-free desserts that’ll satisfy any sweet tooth.
