Our friends at the River Cottage have whipped up these indulgent recipes to celebrate our mutual love of all things organic. The classic crumpet recipe re-energised with our Majestic Matcha Chai herbal latte powder. This simple and satisfying recipe is the perfect weekend breakfast treat, especially during the winter time when you're looking for some quality hygge-time with your loved ones.
What you need:
175 grams strong bread flower
175 grams plain flour
14 grams fast action dried yeast
1 tablespoon maple syrup
350 millilitres warm almond milk
225 millilitres lukewarm water
1/2 teaspoon bicarbonate of soda
3 tablespoons Majestic Matcha Chai Herbal Latte powder
1 teaspoon salt
light rapeseed oil for cooking
maple syrup to serve
Place both of the flours, the Matcha Latte powder and yeast in a large bowl, and roughly combine.
Put the maple syrup and almond milk in a saucepan and warm gently over a low heat. Pour this mixture into the flours and beat with a wooden spoon for 4-5 minutes until a smooth mixture has formed.
Cover the bowl with a clean tea towel and leave to prove for 45 minutes until the mixture has doubled in size.
Once the mixture has risen, warm the water (not too hot or you will kill the yeast) and mix in the salt and bicarb. Beat this into the batter, re-cover and leave to rise for a further 20 minutes.
Heat a flat, heavy-based pan until it lightly smokes and add a little light rapeseed oil. Grease as many crumpet rings as you can fit in your pan and spoon half a centimetre of the mixture into each ring.
Cook until lots of bubbles have appeared and the batter is cooked all the way through. Remove the rings and flip the crumpets so that they cook very briefly on the other side.
Serve with plenty of maple syrup.
Tip: If bubbles don’t appear when you start to cook your crumpets, add a little more warm water or try pouring slightly less mixture into each ring.