Spelt & Quinoa Crumpets
2 tsp sugar
1 tsp dried yeast
1 cup warm milk
1 cup warm water
1 cup Spelt Flour
½ cup Quinoa Flour
1 ½ cup plain flour
1 ½ tsp bread improver
1 tsp salt
1 cup water
½ tsp bicarb of soda
Combine the sugar and yeast in a bowl and pour the warm water and warm milk into the bowl stirring until the yeast is dissolved. Cover with plastic wrap and leave in a warm place to prove for 10 minutes, or until the mixture is frothy.
Sift the flours, bread improver and salt into a bowl, make a well in the centre and add the yeast mixture. Stir with a wooden spoon until all ingredients are combined. Cover the bowl with plastic wrap and leave in a warm place for at least an hour until the mixture as doubled in size.
After the rising process, mix and stir the flour mixture until it has deflated. Combine the water and bicarb of soda in cup, and gradually add this to the flour mixture, mixing well in between additions.
Cover the mixture with plastic wrap and allow to rest for a further 30 minutes.
Heat a pan and lightly grease with olive oil or coconut oil, place your crumpet or egg rings into the pan and fill each 2/3 with the crumpet mixture.
Cook on a low heat until the bubbles have started to emerge, and turn over once you can see the mixture has cooked through. Once turned over, cook for only a minute or so.
These crumpets are pretty amazing with butter and maple syrup, or my son loves to have it with Nutella.