Crumpets with rhubarb compote
1 1/2 cups (375ml) warm water
2 tsp (7g) dry yeast
1 1/2 cups (200g) gluten-free plain (all-purpose) flour
1/2 cup (75g) 100% corn (maize) cornflour (cornstarch)
1 1/2 tsp salt
2 tbsp brown sugar
1/4 cup (60ml) soy milk
1 tbsp dairy-free spread
300 g trimmed rhubarb, cut into 4cm lengths
1 cinnamon stick
1 tbsp finely grated orange rind
1/3 cup (80ml) orane juice
1/4 cup (55g) caster (superfine) sugar
1 Combine ¼ cup of the water and all the
yeast in a small bowl. Cover; stand in a warm place for 10 minutes
or until mixture is frothy.
2 Sift flours into a medium bowl; stir in salt and sugar. Make a well in the centre; gradually whisk in the milk and the remaining water until combined. Add the yeast mixture; whisk until smooth. Cover; stand in a warm place for 30 minutes or until mixture has risen slightly.
3 Melt dairy-free spread.
4 Heat a large heavy-based frying pan over low heat. Brush a little of the melted spread over base of pan and around the insides of four egg rings; place rings in pan.
5 Pour 2 tablespoons of batter into each ring; cook, uncovered, until bubbles appear and the surface is a little dry. Using egg slide, turn rings; cook for 1 minute or until crumpets are cooked through. Remove from pan; cover to keep warm. Repeat to make 16 crumpets in total, brushing pan and rings with melted spread between each batch.
6 Meanwhile, make rhubarb compote.
7 Serve crumpets topped with compote.
1 Combine ingredients in a medium saucepan over medium heat; simmer, covered, for 5 minutes or until rhubarb is tender.
You need 4 egg rings for this recipe.
You can use your favourite dairy-free milk for this recipe or, if you don't have a dairy allergy, use whichever milk you like.
Crumpets are best made just before serving.