So, every weekend I seem to go on a little bit of a crumpet binge – a couple of weeks ago I made some Chocolate Crumpets inspired by Knead Bakery which turned out something like a brownie crossed over with a crumpet – and honestly, they tasted A-MAZING! But last weekend I whipped up a batch of Matcha Crumpets made using some luxury Midori Culinary Matcha from Matchæologist – who without a doubt is my favourite matcha company around (EVER). I’ve tried out so many different kinds of matcha but theirs is never bitter, always sweet and the colour is so vibrant that you’ll just have to try it to believe it!
Paleo and gluten-free Matcha Crumpets draped with a raw white chocolate matcha ganache and chopped pistachios, they’re sure to knock your socks off!
You’ll be pleased to know that Matchæologist is one of the most super generous companies around because they’ve hooked me up with a 20% off discount code for all of my lovely readers – just simply enter ‘GOTSA’ into the discount code box at the checkout and hey presto you’ll be laughing. You’ll totally want to head on over to their Instagram account for some serious #matchagasmic photography from around the world too.
The great thing about these Matcha Crumpets is that you can make them sweet or savoury depending on your mood. They pair really well with some melted butter and a poached egg on top – you can even whip up a little matcha salt to sprinkle over the top too. I did, however, decide to drape this batch in a raw white chocolate matcha ganache and a sprinkle of chopped pistachios and cacao nibs for a little crunch. The ganache isn’t overly sweet and just helps to emphasise that gorgeous matcha flavour within the crumpets. The texture is identical to my Paleo Crumpets (and regular ones) – just the right amount of chew.
I know that I probably come across as having a mega sweet tooth, but in all honesty, I prefer my savoury food. That being said, I kinda can’t live without a little decadence in my life – whether that’s a glass of red wine in the evening or a slice of raw cheesecake, I just have to indulge. And I think that’s why I love matcha desserts so much. They’re all about that healthy balance, and the contrast of bitter flavours against the sweet makes it so much more of an indulgent experience than just eating a whole tub of ice cream in one sitting (unless it’s matcha ice cream of course).
If you like your crumpets really hole-y then follow my instructions down to a tee – do not budge that bowl and always, ALWAYS add your vinegar followed by your bicarb right at the end. It can be hard not to disturb your bowl when you have to scrape out your last little bits of mixture but it’s super easy to use a measuring cup to scoop right down to the bottom of the bowl and pick up your mixture rather than stirring the cup about to grab a scoop of batter from the get-go. Again try your best not to disturb your pan – this is a little hard for myself as I use a cast iron skillet and place a big, heavy cast iron lid on top takes some precision I have to say.
I like to cook a batch of crumpets up the night before the morning I’m eating them. I don’t know why but they always taste so much better and the texture seems even better too, plus I’m hella lazy first thing in the morning and hate slaving away over a hot stove. I also like to fill my rings up to almost the top to create super chunky crumpets but you can definitely fill them to about 2/3 of the way up and they’ll still be great. I’d really love to know what you think of this recipe if you’ve tried it and I’ve got a few more crumpet flavours in mind but please do shoot some more ideas my way too as I’ll be cooking some up next weekend again.
Are you a matcha fanatic? Don’t forget to grab your own Matchæologist Midori Culinary Matcha and enter ‘GOTSA’ at the checkout for 20% off. If you’re looking for more matcha inspo check out my Paleo Matcha Daifuku Mochi or maybe my super crunchy Mint, Matcha, and Spirulina Paleo ‘Cornflake’ Cakes will take your fancy.
- 1 cup tapioca/arrowroot flour
- ¾ cup almond flour
- 2 tbsp Matchæologist® Midori Culinary Matcha
- 1.5 tbsp baking powder
- 2 tsp quick yeast
- 1 tsp milled chia seeds (optional but great for texture)
- ¼ tsp fine Himalayan pink salt (if coarse grind)
- 100ml boiled water
- 100ml nut milk
- 75ml cold water
- 3 tbsp coconut sugar
- 2 eggs
- 3-4 tbsp raw honey/maple syrup/agave
- 1 tbsp vanilla extract
- ½ tsp white wine vinegar or apple cider vinegar
- 1 tsp bicarbonate of soda
- 25g raw grass-fed butter/coconut oil (for cooking)
- ⅓ cup full fat coconut milk
- 1 tbsp agave nectar/maple syrup/raw honey
- 50g cacao butter (chopped)
- 1 tsp Matchæologist® Midori Culinary Matcha
- Cacao nibs
- Dried fruit such as mulberries or goji berries
- Chopped toasted pistachios
- Switch on your oven at the lowest heat and leave for 10 minutes to warm sufficiently.
- In a large heatproof mixing bowl sieve in your tapioca flour, almond flour, and matcha. Add your baking powder, quick yeast, milled chia seeds and Himalayan pink salt. Using a whisk thoroughly mix the ingredients until evenly distributed.
- In a measuring jug combine your 100ml boiled water with the coconut sugar and stir until dissolved. Stir in your almond milk followed by your cold water. Slowly pour 100ml of your milk
mixinto your dry ingredients, whisking quickly. Nextwhisk in your eggs and liquid sweetener of choice until you start to make a nice smooth batter.
- Pour in another 100ml of your milk
mixinto your batter a small amount at a time, whisking thoroughly. Gradually pour in more of the milk mixture if needed until the batter becomes the consistency of thick cream - think double cream. If you have any of your milk mixtureleft leaveto one side as you may need it after the proofing stage!
- Turn your oven off but leave the light on and cover your mixing bowl with a damp towel. Place
intothe pre-heated oven for 15 minutes. Be sure to leave the door open for the first 5 minutes and then close for the remaining 10.
- 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 milk mix until the texture is right. Add
inyour red wine vinegar followed by your bicarbonate of soda and whisk. Place back into the oven for another 15 minutes. Remove from the oven very carefully and be sure not to agitate the mixture - DO NOT STIR! The bicarbonate of soda is what creates the holes in your crumpets!
- Take your crumpet rings and generously grease them with butter or coconut oil. Heat a large frying pan or skillet on a low heat and gently brush with butter or coconut oil then place your pre-greased crumpet rings in the pan. Pour in
⅔cup into each crumpet ring. If using cookie cutters you'll probably only want to use around 3 tbsp of mix per crumpet.
- Remember do not to stir or agitate the mixture in the mixing bowl or the pan otherwise you will lose those beautiful holes!
- Gently place a lid
ontoyour frying pan and leave to cook for around 6 minutes. Firstly you will see lots of tiny bubbles form on the surface which transforminto larger ones and then begin to burst. Once the surface of the crumpets beginto look firm it will be time to lift the rings off. Using two forks anchor into the upper lip of the rings and firmly but slowly lift the rings off.
- Remove the crumpets and place them under the grill until fully firm on top. You can flip them over in the pan and cook for another 2-3 minutes,
howeverthey will turn brown on top rather than staying a nice green.
- Repeat the process until you have cooked all of the
batter. Serve toasted with some melted grass-fed butter and a poached egg, or matcha ganache, cacao nibs, and pistachios!
If using active dried yeast you will need to prepare a yeast starter and follow the instructions in my Paleo Crumpets recipe for this using the same proportions of liquids within the recipe.
*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.
Disclaimer: Please note that this is NOT a sponsored post. I am a Matchæologist affiliate and was sent a tin of Midori Culinary Matcha to create delicious recipes with. All opinions are my own and 100% honest. If you buy anything from the Matchæologist website using the discount code ‘GOTSA’, it won’t cost you any extra, but I will get a small commission to help keep my blog up and running. If you’d like to know more, feel free to contact me.