1/8th tsp Xanthan gum/ Guar gumIF your GF free flour has no Xanthan gum in it already
1 ½tspactive dry yeast
4tbsp¼ cup Domino® Honey Granules, divided into 1 tbsp and 3 tbsps
¼cupwater
½tspsalt
400mL/ coconut milk canmake sure it’s real coconut milk - not with coconut extract
100mLwater
2tbspmelted coconut oil or vegetable oil
1egg
1/2tspbaking powder
1egg per crumpetfor egg crumpets
Onion Chili Relish (enough for two)
5ozof red onionchopped
1 1/2tbspof minced fresh red chili pepper OR 2 tbsp sambal oelek
1tspwhite wine vinegarleave this out, if you're using sambal oelek
1tbspDomino Honey Granules
Salt to taste
Honey Butter
115g/ 4 oz unsalted butter
3tbspDomino® Honey Granules
Pinchof salt
Instructions
Crumpets
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.
Egg Crumpets
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.
Honey Butter
Combine all ingredients in a bowl. Mix until well combined and serve.
Notes
NOTE - 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!)