Life IS sweet without the sugar

Welsh Sweet Crumpets: On a holiday in Wales one year I fell in love with Welsh cooking and bought a local cook book. I found a base recipe for Welsh Crumpets, then modified to suit my needs and added a little extra flavour. These are great as a carry around snack.

Ingredients:

226g brown rice flour.
243 ml coconut milk (Koko, coconut milk in a carton)
56g Xylitol
1 x egg
1 tsp mixed spice
1 tsp almond essence or vanilla essence
¼ tsp bicarbonate of soda

Whisk all ingredients together to make a light and fluffy batter

Heat and lightly grease a heavy pan or non-stick pan over a medium heat.

Pour a large dessert spoon of batter into the centre of the pan.

Cook until bubbles appear on the top and burst

Turnover and cook until underside is lightly browned.

Eat! These are best eaten warm and buttered with dairy free spread/ butter if you can eat it. Can be stored in fridge or freezer and reheated when needed. If you need a bit more protein you can spread almond butter or raw chocolate spread (there is a recipe for this in my book).