Honestly Healthy: Crumpets

Healthy Crumpets

I love crumpets, and while I was developing the recipe for my Tacos, I put a little too much batter into the pan and it came out thick and the texture of a crumpet. That made me think I could adapt the recipe to create a crumpet, and the end result is delicious. It reminds me of coming back from a cold, wet walk and having Marmite on crumpets with a big cup of tea!


Makes 6 crumpets



175ml rice milk

1 tbsp coconut sugar

½ tsp dried yeast

225g gluten-free plain flour

½ tsp Himalayan pink salt

1½ tsp baking powder

1 tbsp coconut oil, for cooking


Heat the rice milk and 175ml water in a pan until it is a tepid temperature. Take of the heat and add the sugar and dried yeast. Mix, cover with a cloth and leave in a warm place for 10 minutes until it starts to froth up.

Combine the gluten-free flour, salt and baking powder in a bowl. Make a well in the flour, pour in the frothy liquid and beat together until it forms a thick batter.

Heat the coconut oil in a non-stick frying pan. Meanwhile, grease the inside of an egg ring (silicone will work best) and place in the pan (if you have more than one ring, you can cook a few crumpets at a time). If you don’t have an egg ring, you can make your own with doubled strip of foil shaped to the same size. It will be harder to get the foil of, so you will need to cut it: just be careful as it will be very hot!

Spoon about 3 heaped tablespoons of batter into the ring and leave to cook on a medium heat. When bubbles start to appear and it looks like the batter is solid, which will take about 4–5

minutes, slowly ease off the ring, leaving the crumpet in the pan. Flip it over to cook on the other side until golden. Repeat with the remaining batter.

Serve the crumpets with some coconut oil and wonderful jam.


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Head on over and visit Natasha’s website here (and find all other links below) to pick up a copy of her brand new book and start creating this Honestly Healthy recipe among so many others. Such a beautiful book with so many amazing recipes!

© Natasha Corrett. Recipe taken from HONESTLY HEALTHY IN A HURRY published by Hodder & Stoughton £25. Photographer: Lisa Linder

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Natasha Corrett is one of the UK’s top vegetarian chefs, renowned for making healthy food that looks and tastes amazing. She founded Honestly Healthy in 2010, as a way to inspire and educate a healthy way of living. Honestly Healthy shows people that being healthy doesn’t have to be boring by creating delicious and nutritionally balanced meals. Natasha has authored three best selling cookbooks in the last 4 years, and has just launched her fourth book in May 2016, Honestly Healthy in a Hurry – helping busy people find time to cook from scratch, by prepping and planning meals in advance. The new book teaches three time-saving and cost efficient methods of cooking; quick recipes that can be on the table in minutes, recipes that can be thrown together and left to cook, and ‘prep night’ where you cook ingredients in advance to have later in the week.

Website: honestlyhealthyfood.com

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