Get your day off to the best start possible with a wholesome breakfast with these Gluten Free Crumpets with Honey and Coconut (Plus Egg Crumpets). Soft, delicate and delicious Gluten Free Crumpets made with coconut cream and honey, and served with eggs (cooked right into the crumpets), and a sweet, spicy onion chili relish!
Today’s post is inspired by Domino® Honey Granules. I was sent two of these bottles and I love the product! Domino® Honey Granules is a free-flowing mix of granulated pure cane sugar and honey and I’ve been using it with pretty much EVERYTHING! The product is available in easy-pour canisters with recloseable flip-top lids, which makes it easy to use and store. Adding the honey flavor you love to every day foods has never been easier than with a convenient canister like this. Remember this is not a crystallized form of honey, it’s a blend of pure cane sugar and honey and can be used to add the taste of honey to tea, coffee, cereals etc. or even measured for recipes as I’m going to explain below.
But before that, I’ve got a fantastic recipe today that I know you guys will love and absolutely want to try! With the coming change in the weather, I wanted to make something that spelled Spring for me, and incorporating honey (which always conjures up images of blossoming flowers and bees whizzing around for me) in the recipe seemed like a great place to start. As someone who has lived in several countries – in both hemispheres actually, I have distinct memories of Spring. In Sri Lanka, we used to celebrate the New Year in April, which was a celebration of the harvesting season. A new year obviously means a new beginning, and as a food blogger there’s no better beginning for me than breakfast! 🙂
And that’s where these Coconut and Honey, Gluten Free Crumpets come into the picture!
Here I have combined two of my very favorite breakfasts from my Sri Lankan and New Zealand backgrounds! Sri Lankan Hoppers and Crumpets (technically crumpets are a British invention, but they were one of my favorite breakfast items in New Zealand). Sri Lankans love their hoppers! As you can see here, hoppers are bowl-shaped and crepe-like with raised crispy edges and a spongy, steamed center, and delicious throughout (and naturally gluten free due to them being made with coconut milk and rice)! They are like savory coconut pancakes and are a very popular street food. It’s made with a coconut and rice batter leavened with yeast. Sometimes they are flavored with honey or treacle, or topped with a spicy coconut sambol or red chili (chilli) sambol (called “lunu miris sambol”), or cooked with a fresh egg steamed into it. Try it and I guarantee it will be your new favorite breakfast!
My favorite part of the Sri Lankan hopper is the soft, steamed center. Which happens to be quite similar to a crumpet (similar – not exactly the same). Traditional English crumpets are a popular tea-time treat that have holes on the surface and are typically topped with butter, jam, honey or even marmite! So… I decided to make crumpets with all the flavors of Sri Lankan hoppers, plus with all the fixings too – eggs, honey, and an onion chili relish! 🙂 An awesome start to your day is guaranteed with these!
Besides being one of the best breakfasts you will ever have, here’s why you should be making these gluten free, coconut and honey crumpets – they are super easy to make! If you think crumpets are finicky to make, well, not this recipe. You don’t need a special pan like you do with Sri Lankan hoppers, they are gluten free, and dairy free (if you skip the butter that I’ve slathered on top that is), and they have the texture and ALL that amazing flavor of Sri Lankan hoppers. And they are probably the most flavorful crumpets you’ll ever have as well. I’m not just saying that, these are truly incredible! 🙂 The only special equipment you need are egg rings, which are cheap and easy to get, and you’ll get perfectly round gluten free crumpets with them. Without the egg rings, you will get flat crumpets, which still taste amazing – but not as fluffy and crumpet like.
These are soft and delicate with coconut and honey flavors and they are addictive! You can make them in advance (the plain ones, not the eggy ones), and then just reheat them in the oven, or you can store the batter for up to 8 hours in the fridge and make them fresh in the morning, which would work well for the eggy gluten free crumpets where you cook an egg right into the crumpet!
You could serve them Sri Lankan hoppers-style; with a sweet, spicy onion chili relish that only takes a few minutes to make, OR crumpets-style, with butter or even better, with honey butter! I of course, did both! 🙂
I made a delicious honey butter using Domino® Honey Granules, and an easy onion chili relish. PLUS, I also make this beautiful and colorful fruit salad and topped it with some greek yogurt and a sprinkling of the Domino® Honey Granules! 🙂 Talk about the perfect breakfast spread!
I really like the flavor of these honey granules. It’s a great way to add the taste of honey, without that sticky mess of course. Plus, it has the crunch of sugar, which adds great texture as well.
The sweetness of Domino® Honey Granules is equal to 1 ½ x that of honey. So, the sweetness of 1 ½ tsp. of Honey Granules = sweetness of 1 tsp. of honey. I also love the fact that you can use this as a substitute for liquid honey in baked goods. For every cup of liquid honey, you can use 1 cup of Domino® Honey Granules plus 1/4 cup of additional recipe liquid, instead.
For example, in this recipe for Coconut Honey Crumpets, I use a 1/4 cup of Domino® Honey Granules. Converting recipe measurements to use this product is easy.
If you can’t find Domino® Honey Granules in your area, DO NOT WORRY – look for C&H® Honey Granules, the sister brand of Domino®.
Now, let’s make some Crumpets for Breakfast!
Note on Substitutions – If you’re not fussed about keeping it Gluten Free, you can substitute All Purpose flour instead of the gluten free flour (if you do this, you don’t need Xanthan Gum either). For this recipe though, use the rice flour and coconut! It adds a different flavor that’s unique to Sri Lankan Hoppers, making the crumpets really interesting!
Gluten Free Crumpets with Honey and CoconutPrint
For the crumpets
- 145 g / 5.1 oz 1 cup rice flour
- 110 g / 3.8 oz ¾ cup gluten free flour
- 1/8 th tsp Xanthan gum/ Guar gum IF your GF free flour has no Xanthan gum in it already
- 1 ½ tsp active dry yeast
- 4 tbsp ¼ cup Domino® Honey Granules, divided into 1 tbsp and 3 tbsps
- ¼ cup water
- ½ tsp salt
- 400 mL / coconut milk can make sure it’s real coconut milk - not with coconut extract
- 100 mL water
- 2 tbsp melted coconut oil or vegetable oil
- 1 egg
- 1/2 tsp baking powder
- 1 egg per crumpet for egg crumpets
Onion Chili Relish (enough for two)
- 5 oz of red onion chopped
- 1 1/2 tbsp of minced fresh red chili pepper OR 2 tbsp sambal oelek
- 1 tsp white wine vinegar leave this out, if you're using sambal oelek
- 1 tbsp Domino Honey Granules
- Salt to taste
- 115 g / 4 oz unsalted butter
- 3 tbsp Domino® Honey Granules
- Pinch of salt
- Mix the yeast, 1 tbsp of Honey Granules and the first measure of water in a bowl. lightly stir and set it aside for a few minutes to activate the yeast. After 5-10 minute 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).
- Pour the coconut milk into a measuring jug, and add water to bring it to the 2 cup mark (about 100 ml water). Mix well and set aside.
- 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).
- Add the yeast mix, rest of the Honey Granules, 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 spray them with some non-stick spray (or generously coat them with some oil).
Regular Honey Crumpets
- 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 and top is almost set. Using tongs remove the egg rings (they should come off easily). At this stage you could sprinkle more honey granules on top of the crumpets.
- 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.
- Let them cool down on a wire rack.
- Fill the egg rings about 1/2 way up. Let the crumpets cook for about 3 minutes - bubbles will start to form and the edges will start to appear dry. Crack a medium or large egg on to the crumpet, and sprinkle some salt and pepper on top. Cover the pan with a lid and cook for about 5 minutes until the egg whites are set, but the yolk is still runny (longer if you want the yolk to be fully cooked too.) Best eaten warm.
- Serve the crumpets with Honey Butter, Onion Chili relish, or Butter and Jam, (or even with some Curry)!
Onion Chili Relish
- Heat a non stick pan with a little bit of vegetable oil.
- Add all the ingredients in the chili relish and cook over medium heat while mixing until the onion is softened, and the liquid evaporated (about 5 - 10 minutes).
- Add salt to taste & leave to cool.
- Combine all ingredients in a bowl. Mix until well combined and serve.
Recipe NotesNOTE - These can be made in advance and be refrigerated for a few days, or frozen (individually wrapped). They can be reheated in the oven, or thawed and toasted in the toaster (This has worked for me!)
If you liked this recipe don’t forget to subscribe for new (and free) recipes by entering your email address below or on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST, YOU TUBE and GOOGLE-PLUS too.
I’ll be sharing my recipe over at –
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.