These Sour Dough Crumpets have Fruit Mince and Spice added to the SD Starter and therefore perfect for Christmas morning or any other morning when something different is desired.
To each cup of starter, a heaped Dessertspoon of fruit mince, ( about 50 grams ) is added, plus a pinch of spice. I make then in advance and freeze them. Toast until crisp on the outside and hot in the center. Add butter, maybe Brandy butter to really get into the Christmas spirit.
4 cups SD starter
2 teaspoons of Carb soda
2 teaspoons of fine salt
1/2 teaspoon of spice of choice.
Mix all together in a 2 litre container and cook in either an electric pie maker machine or in rings in a well oiled large pan. I find Canola oil the best.
They can be toasted in a toaster or a heated frying pan.
Cook until crisp on outside and hot inside.
Just butter required.
Notes. No added sugar in the recipe.
They cook to a darker colour than the crumpets without the fruit mince.
1 cup makes 4 or 5 crumpets depending on thickness.
Thursday, November 21, 2019
Tuesday, November 12, 2019
Pumpkin, Walnut Pate, Low FODMAP
500 grams of Butternut Pumpkin, seeded, peeled, diced 2 cm and roasted in 1 tablespoon of oil.
25 minutes at 200 degrees f f.
1/2 cup Walnuts
3/4 cup Greek style low fat yogurt.
2 teaspoons Moroccan seasoning, ( Ras El Hanout.
1 Tablespoon of fresh Coriander leaves, ( optional)
Prepare Pumpkin as above and allow to cool.
Place Walnuts in TMX bowl and process, 1 second, speed 6. Set aside.
Place cooled pumpkin into TMX bowl , add yoghurt and spice and mix 10 seconds, speed 4
Add walnuts, mix 5 seconds, speed 2,
Taste and add Salt and Pepper to taste.
Chop Coriander fine and add with S and P. ( optional as some people don’t like this herb)
Don’t over process Walnuts as their texture is necessary.
Add more spice if required.
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