By Melissa Lainn, an Integrative Nutrition, Health and Wellness Coach
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Treat your loved ones with these scrumptious homemade crumpets, topped with raspberries. We’ve added a twist to this simple and classic homemade crumpet recipe. Colourful veggie juices enhance the taste and add natural colour. Perfect for a special breakfast or brunch!
Ingredients
3 large pasture raised eggs
¾ cup almond milk
¼ cup of 100% Zobo Infused Beetroot Juice OR ¼ cup of 100% Carrot Juice (depending on the colour and flavour you would like)
½ Tbsp freshly squeezed lemon juice
1 tsp vanilla extract
½ cup coconut flour
1 tsp cinnamon
½ tsp baking powder
½ tsp baking soda
Pinch of sea salt
½ cup arrowroot / 1 cup cornstarch
¼ cup almonds, roughly chopped
¼ cup coconut oil, for greasing pan
1 cup fresh raspberries, for garnish
Instructions
- Whisk the eggs, then add the almond milk, lemon juice, Rugani juice and vanilla and whisk again until well blended.
- In a separate bowl, mix the coconut flour, cinnamon, baking powder, baking soda, salt, and arrowroot/cornstarch.
- Add the dry ingredients to the wet ingredients, ¼ cup at a time, while continuously whisking. Once combined, gently fold in the almonds and half of the raspberries.
- Grease a large pan with the oil and place over medium heat. Once the pan is hot, pour the batter into the pan at the desired crumpet size.
- Cook the crumpets until bubbles appear, then flip. The crumpets should cook on each side for 2-3 minutes. Repeat with the rest of the batter.
- Top each pancake with remaining raspberries and enjoy!
