Name: Gluten-free coconut crumpets
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Breakfast
Ingredients: 4 eggs; 1 cup milk; 2 Tbs vanilla extract; 1 Tbs honey; 1 cup coconut flour; 1 Tbs baking soda; 1/2 Tbs salt; butter for frying; 1/2 cup sherry sweet; 1/4 cup honey; 1/4 cup sultanas; 1/4 cup raisins; 1/4 cup almonds flaked, toasted

Recipe Disclaimer

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Ingredients (13)

GLUTEN-FREE CRUMPETS:

4	eggs
1 cup	milk
2 Tbs	vanilla — extract
1 Tbs	honey
1 cup	coconut flour
1 Tbs	baking soda
1/2 Tbs	salt
	butter — for frying

HONEY SAUCE:

1/2 cup	sherry — sweet
1/4 cup	honey
1/4 cup	sultanas
1/4 cup	raisins
1/4 cup	almonds — flaked, toasted

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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, 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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