Blueberry Crumpets

· with chocolate sauce ·

An indulgent weekend breakfast, with tart blueberries and rich dark chocolate ganache sauce.

All tableware and tea towels are available from, the lovely, Poetry stores.

Blueberry Crumpets with Chocolate Sauce
Yields 12
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
for the crumpets
  1. 1 cup gluten free flour
  2. ½ tsp baking powder
  3. ¼ tsp baking soda
  4. ½ cup coconut milk
  5. 1½ tsp apple cider vinegar
  6. ¼ tsp vanilla extract
  7. 1 tbsp ground flax + 2 tbsp water
  8. ¼ cup warm water
  9. ½ cup blueberries
for the sauce
  1. 80g dark chocolate
  2. 60ml coconut cream
  3. 30ml maple syrup (optional)
for the crumpets
  1. Sift dry ingredients together.
  2. Combine apple cider vinegar and coconut milk.
  3. Add maple syrup, flax mixture and coconut milk mixture to dry ingredients and mix with metal spoon until completely combined.
  4. Add half the warm water to batter and add more as needed if batter gets to stiff during cooking.
  5. Heat a medium size non stick pan on stove.
  6. Spoon batter into pan, about one tablespoon per crumpet.
  7. Cook for two minutes, or until bubbles start to form on top of crumpet.
  8. Flip crumpet over and allow to cook for further two minutes.
  9. Remove crumpets from pan and repeat process until all batter is used.
for the sauce
  1. Melt chocolate, coconut cream and maple syrup together in microwave or double boiler.
  2. Pour over crumpets generously.
http://cupcakerichard.com/
August 23, 2017

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