Paleo Crumpets
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Yes, I guarantee that these are THE BEST Paleo Crumpets you will find online at the moment. They are an amazing gluten & grain free breakfast treat for all!
Ingredients
For the yeast starter:
For the crumpet batter:
  • 1 cup tapioca flour
  • ¾ cup Sukrin almond flour
  • 1.5 tbsp baking powder
  • 1 tsp milled chia seeds (optional but great for texture)
  • ½ tsp fine Himalayan pink salt (if coarse grind)
  • 100ml almond milk
  • 2 eggs
  • 1 tbsp raw honey/maple syrup
  • 1 tsp bicarbonate of soda
  • 25g raw grass-fed butter (for cooking)
Instructions
  1. Firstly start by switching on your oven at the lowest heat. Leave for 10 minutes to warm sufficiently.
  2. As your oven is pre-heating begin to make your yeast starter. In a cup or measuring jug combine hot water with the coconut sugar and stir until dissolved. Stir in your cold water followed by your yeast. Leave to rest for 10 minutes or until it begins to become very frothy.
  3. In a large mixing bowl sieve in your tapioca and almond flours. Add your baking powder, milled chia seeds and Himalayan pink salt. Using a whisk thoroughly mix the ingredients until evenly distributed.
  4. Slowly pour in your almond milk whisking fastly - I use a handheld electric whisk as it's the fastest thing to do and prevents any lumps from forming.
  5. Now whisk in your eggs and honey until you have a nice smooth batter. Now is the best time to turn off your oven!
  6. Mix together the frothy head and watery yeast mix of your yeast starter until it's a nice brown and smooth liquid. Pour into your batter a small amount at a time, whisking thoroughly. Gradually pour in more of the mixture until it becomes the consistency of thick cream - think double cream. Set the rest of the yeast mix to one side as you may need it after the proofing stage!
  7. Cover the mixing bowl with a damp towel and place into the pre-heated oven. Be sure to leave the door open for the first 15 minutes of proofing and then close for the remaining 15 minutes!
  8. Remove your mixture from the oven and give it a quick whisk - if your batter seems thicker than the consistency of double cream then pour in a little of your reserved yeast mixture.
  9. Add in your bicarbonate of soda and whisk. Leave to one side for 15 minutes.
  10. Heat a large frying pan on a low heat with your crumpet rings in the pan. Remove the pan from the heat and place a small knob of butter into the pan until it melts. Using a pastry brush, brush the inside of the crumpet rings and the bottom edges. Return the pan back onto the heat.
  11. Next take 3 tablespoons of your mixture and spoon into each ring. That's 3 tablespoons per crumpet. Be sure not to stir or agitate the mixture in the mixing bowl or the pan otherwise you will lose those beautiful holes!
  12. The first stage of cooking the crumpets will take you about 6 minutes. Firstly you will see lots of tiny bubbles appear on the surface, next those bubbles will turn into larger ones and then begin to burst.
  13. Once the outer half of the diameter of the crumpets begins to look firm, and the inner half semi-firm it will be time to lift the rings off. Using two forks anchor into the upper lip of the rings firmly and slowly lift the rings off, you could use a tea towel but the fork method can be a lot of fun.
  14. Using a spatula flip over your crumpets and cook for a further 1 minute until lightly golden. Repeat the process (right from the start of step 10) until you have cooked all of your beautiful crumpets! Serve up with some grass-fed butter et voila! Paleo Crumpets!!!
Notes
*Please note that Prep Time is equal to 10 minutes plus 45 minutes proofing.

**Please note that all cup measurements used are British cups and thus equal to 250ml unless stated otherwise.
Recipe by Greens of the Stone Age at http://greensofthestoneage.com/paleo-crumpets/