Sweet Banana Crumpets is another recipe from Karina Allrich. Her website is very useful for celiacs and vegans alike. This recipe is fun because it’s a different approach to muffins and scones and very tasty. So, here’s an interesting recipe from a very good website. I hope you enjoy it!
Sweet Banana Crumpets
Karen’s website is glutenfreegoddess.blogspot.com. Here’s her description of how she came up with this recipe. “I made these tasty little numbers without eggs or butter – to keep them vegan and dairy-free. They are delicious warm from the oven as shown– but truly sublime when sliced in half and grilled in a touch of olive oil till golden. Or toast them up and drizzle with agave or schmear with peanut butter- or Sunbutter .
I made these faux crumpets using a gluten-free mix for my flour blend- Gluten-Free Pantry Muffin and Scone Mix – because I wanted to experiment with a basic gluten-free flour mix (I bought the mix myself, and have no financial interest in the company). If you want to experiment using a different muffin and scone mix, you’ll need to match the dry ingredients; the ounces on this package are 15 oz (425g). The leavened mix contains white rice flour, sugar, potato starch, baking powder, salt, baking soda and xanthan gum.
Preheat the oven to 350 degrees F. Line a baking sheet with an Exopat or parchment paper , and eight English muffin rings (I used these handy rings here ).
In a mixing bowl, add:
1 box Gluten-Free Pantry Muffin and Scone Mix
1/3 cup Spectrum Organic Shortening
Cut in the shortening using a KitchenAid mixer with a wire whisk attachment or pastry cutter until the mixture looks sandy.
Add in:
2 medium size mashed ripe bananas (almost one cup)
1 1/2 teaspoons Ener-G Egg Replacer whisked with 2 tablespoons warm water till frothy (or 1 free-range organic egg and use 1/4 cup less banana)
The batter will be sticky and lumpy.
Slowly add in:
2-4 tablespoons vanilla rice milk , as needed
Mix the batter until smooth. It will be sticky. Spoon the batter into the eight English muffin rings. Using wet fingers pat and smooth the crumpets.
Note: The batter will not reach the very edge of the rings- there was some space around each crumpet. If you’d like maximum size crumpets, use only six rings.
Bake in the center of a pre-heated oven for about 18 to 20 minutes till firm. Brush the tops with a little bit of rice milk and bake for an additional 3 to 5 minutes until slightly golden.
Remove from the oven and serve soft and warm with raw organic agave , honey or Sunbutter .
Or…
Cool on a wire rack. Wrap in recycled foil , bag, and freeze.
Thaw. Slice crumpets in half. Grill in a skillet with a dab of olive oil till golden and hot.”