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, baking 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 medium heat, flip each crumpet over until each side is slightly brown.
Heat the Sedgwick’s Old Brown and honey in a saucepan over low heat, stir until warm.
Add the raisins and the sultanas to the sauce, remove from the heat and keep it covered.
Let the sauce cool down for 20 minutes and stir in the almonds.
Serve the sauce over the coconut crumpets and enjoy!
Reprinted with permission of Sedgwick’s Original Old Brown
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