September 14, 2016 Kelly Hamill


Makes around 30 egg ring sized crumpets. 4.5g protein total, 0.15g each. 


205g Platypus Foods Bread mix

205g Platypus Foods Baking mix

45g plain flour (4.5g protein)

¼ teaspoon salt (optional)

2 teaspoons baking powder

25g melted butter

30g honey

250ml coconut or rice milk

320ml warm water

1 ½ teaspoons yeast



  1. Mix honey, butter, coconut milk and warm water. Ensure mixture is lukewarm.
  2. Add yeast, mix well and leave for 10 minutes, until yeast goes frothy
  3. Place bread mix, baking mix, baking powder and salt in bowel of electric mixer. Add liquids, mix gently for 1 minute, cover and leave for 10 minutes to allow the starches to absorb the liquids.
  4. Scrape down bowl and mix at medium speed for 3 minutes (mixture will look like a cake batter).
  5. Cover and allow to stand for 1 hour
  6. Heat frying pan over low heat, grease lightly with butter or oil
  7. Grease crumpet rings and place in pan.
  8. Place spoonful of batter into crumpet rings, smooth out and cook for a few minutes, until bubbles form on surface
  9. Remove rings, flip crumpets over and cook for a further minute.
  10. Remove from pan and place on wire rack to cool while you fry the next batch, greasing the pan and crumpet rings each time.


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