Take the crumpet challenge! Three sweet ways with gluten-free crumpets

Dessert in an instant? Treat yourself to three delicious and gluten-free sweet recipes. Post sponsored by Newburn Bakehouse by Warburtons.

I remember the first time I tried crumpets like it was yesterday. It was in Manchester during my Art and Design foundation year and I was instantly smitten! The love affair continues several years later (I won’t tell you just how many) and I often treat myself to a crumpet smothered with a little butter and a drizzle of honey either for breakfast or as a snack. But here’s the thing – crumpets don’t have to be limited to breakfast, or to sweet recipes. They are very versatile, almost universally beloved and you can get as creative as you like with your toppings.

What’s more, Newburn Bakehouse, owned by baking company Warburtons, have developed an exciting new gluten-free crumpet so those with coeliac disease, gluten sensitivity or choosing gluten-free options can also enjoy this traditional British bake. Not only are the all-new crumpets gluten and wheat free, but they’re milk free too, making them suitable for people with allergies and intolerances. In fact Newburn Bakehouse have a range of gluten free products, including loaves, hand crafted Artisan boules, rolls, wraps and sandwich thins.

I was challenged to come up with creative ways to enjoy these gluten-free crumpets – quite the hardship as you can imagine 😉 – and although I came up with savoury as well as sweet ideas, in the end the sweet options were so popular with my test group (my kids and their friends) that I decided to concentrate on those! Take the crumpets, add a few easy toppings and you have delicious dessert in (almost) an instant. Of the three recipes below, the s’mores crumpets were the quickest both in terms of prep time and how quickly they were devoured! My favourite is the more grown up option of ricotta and grilled blood oranges with honey drizzle. And if you really want to push the boat out then serve toasted crumpets with roasted strawberries, vanilla ice cream and meringue kisses.

I created my own hazelnut spread for the s’mores recipe – it takes but minutes in a food processor. But using store-bought chocolate spread, or even actual chocolate pieces, is just as delicious an option. Grilling the s’mores crumpets couldn’t be simpler but you do need to keep a close eye on them as they can burn really easily. Other than that, it is literally the quickest dessert you will ever make.

Can I take a moment to shower blood oranges with some love? They have a short season but they are an incredibly delicious and spectacular looking fruit that turn everything, from cocktails to cakes, into something special. Here I have grilled blood orange slices dusted with some Demerara sugar and served on crumpets spread with ricotta cheese – totally delicious. You can add vanilla seeds, orange blossom water and a little icing sugar to the ricotta to kick things up a notch.

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The last recipe uses fresh or roasted strawberries with vanilla ice cream and meringue kisses – a sort of Eton Mess meets strawberries and cream. If your strawberries are not perfectly ripe then roast them in the oven with a little sugar and a vanilla pod – not only will this bring out their sweetness, it will also create an instant strawberry syrup which you can use to drizzle your crumpets with. A lovely dessert for guests who drop by unexpectedly!   

Take a look at my little video demonstrating these quick and easy recipes.

Take the crumpet challenge! Three sweet ways with gluten-free crumpets

Lucy Parissi | Supergolden Bakes

Dessert in an instant? Treat yourself to three delicious and gluten-free sweet recipes using gluten-free crumpets by Newburn Bakehouse.

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Course: Dessert

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 4 servings per recipe

Ingredients

• <b>S'mores crumpets</b>
• 4 gluten-free crumpets
• chocolate spread or see notes
• marshmallows
• <br>
• <b>Ricotta and blood orange blossom crumpets</b>
• 4 gluten-free crumpets
• 3 blood oranges peel on, sliced thinly
• 3 tbsp Demerara sugar
• 200 g | 7oz ricotta
• a few drops orange blossom water
• seeds scraped from a small vanilla pod or use vanilla paste
• honey to drizzle
• 1 tbsp rapeseed canola oil
• <br>
• <b>Strawberries and ice cream crumpets</b>
• 4 gluten-free crumpets
• 200 g strawberries sliced into quarters
• 2 tbsp Demerara sugar
• small piece vanilla pod
• vanilla ice cream
• store-bought meringue kisses

Instructions

• <b>S'mores crumpets</b>: Spread your crumpets with the chocolate spread and top with marshmallows. Place under a hot grill (broiler) – not too close to the top! – and grill for about 2 minutes or until the marshmallows are toasted. Serve immediately.
• <b>Ricotta and blood orange blossom crumpets</b>: Mix the ricotta, orange blossom water and vanilla seeds together in a bowl
• Heat a griddle pan and brush with the oil. Place the oranges slices on it and sprinkle with the sugar. Leave for two minutes then turn over using tongs. Cook for a further 2 minutes or until slightly caramelised.
• Toast the crumpets and spread with the ricotta. Top with the orange slices and drizzle with honey. Serve immediately.
• <b>Strawberries and (ice) cream crumpets</b>: If roasting the strawberries, place in a small tray lined with baking paper and sprinkle with the sugar. Add the vanilla pod and roast under a hot grill (broiler) until slightly softened, about 10 minutes. Set aside to cool slightly and then drain and reserve the juice.
• Add a few roasted strawberries over toasted crumpets and top with vanilla ice cream, a few meringue kisses (or crushed meringue nests) and drizzle with the reserved strawberry syrup. Serve immediately.

Notes

To make your own hazelnut spread, roast 150 (5 1/2oz) blanched hazelnuts in an oven preheated to 180C (350F) until slightly toasted. Put the hazelnuts in a food processor or high speed blender and process for several minutes. The nuts will first be ground and then start to form a paste as their oil is released. Stop the processor and scrape the sides and bottom of the bowl as needed.
Add 3 tbsp unsweetened cocoa powder, 5 tbsp maple syrup, 1-2 tsp hazelnut oil, 1 tsp vanilla extract and continue to blend until the mixture is smooth. If it is too thick, thin with some hot water. Taste and adjust for sweetness if needed.
Transfer to small sterilised jars. Keep in the fridge and use within a couple of weeks.

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