“I’m hungry Mom!” I hear this so often in my house that I wonder how I will manage once the kids are teenagers. As it is we give them a hearty maize breakfast (nothing else fills their tummies…not even oats) and we try and give them fruit or yogurt about 3 hours later but inevitably we will hear this cry about an hour before lunch time.
Now when this happens near month end, your options will be limited even when it comes to baking something from scratch. Suddenly you are sitting with about 250ml of milk in the fridge and 2 eggs. Okay, let’s check the pantry. That looks like about 500ml of flour. Mmmm…now what to make?
This is how this recipe for Toasted Coconut Crumpets came about. I toasted the coconut to give it a more distinctive flavour and threw in a few tablespoons of almonds to make it nutty (and hopefully a bit more filling). This recipe makes about 20 medium sized crumpets and can be enjoyed hot or cold with butter and maple syrup. It could even make a school approved snack if you leave the syrup at home .
Toasted Coconut Crumpets
150ml desiccated coconut
20ml flaked almonds (optional)
500ml cake flour
10ml baking powder
15ml butter for frying
Heat non stick pan on stove and add coconut and nuts. Stir gently until toasted and fragrant. Remove from heat and set aside to cool in a bowl. Place pan back on the stove and melt 15ml of butter. While you are waiting for it to heat up sift together dry ingredients and whisk wet ingredients together in a tall jug with a fork. Combine wet and dry ingredients and stir well until smooth. Fry spoonfuls of batter in the pan leaving enough space in between to allow for spreading. Flip over when bubbles form on the surface and cook the other side until golden brown. Serve hot or cold with butter and maple syrup. Makes 20 crumpets.