The lovely people at Newburn Bakehouse challenged me to come up with some innovative crumpet topping ideas for their gluten free crumpets…after a bit of experimentation on a snowy weekend, dessert crumpets were born!
Super easy and simple to put together, these crumpets are perfect for a gourmet afternoon tea or to satisfy a sugar craving when you can’t be bothered to bake.
“Smokin’ Smores” Gluten Free Crumpets
Ingredients
- 1 x gluten free crumpet (I used Newburn Bakehouse gluten free crumpets)
- A handful of mini marshmallows
- Chocolate spread – I recommend Sweet Freedom’s new chocolate spread, it’s palm oil free :) (and vegan, dairy free and nut free)
Kit
- Toaster/grill
- Cooks blow torch or oven with grill
Method
- Toast your crumpet.
- Cover the top with a nice thick layer of chocolate spread – it should start melting into the holes of the crumpet.
- Add a layer of mini marshmallows on top of your chocolate spread.
- BLOWTORCH TIME – on a low setting, carefully brûlée your marshmallows until they start to bubble and go a toasty brown colour. If you don’t have a blow torch, then pop them under the grill in your oven until the marshmallows have coloured.
- Eat straight away, while your smores crumpet is all warm and melty. YUM CHOCOLATE.
“Lemon Meringue Pie” Gluten Free Crumpets
Ingredients
- 1 x gluten free crumpet
- Mini marshmallows
- Lemon curd
Kit
- Toaster/grill
- Cooks blow torch or oven with grill
Method
- Toast your crumpet.
- Cover the top with a lovely layer of lemon curd – it should fill the holes on top of the crumpet.
- Add a layer of mini marshmallows on top of your lemon curd.
- BLOWTORCH TIME – on a low setting, carefully brûlée your marshmallows until they start to bubble and go a toasty brown colour. If you don’t have a blow torch, then pop them under the grill in your oven until the marshmallows have coloured.
- Eat straight away, while your lemon meringue crumpet is all warm and melty. LEMON DREAM.
