Rye Breakfast Crumpets
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 131.5
- Total Fat: 4.4 g
- Cholesterol: 55.2 mg
- Sodium: 523.2 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 3.0 g
- Protein: 3.3 g
View full nutritional breakdown of Rye Breakfast Crumpets calories by ingredient
Introduction
Pure rye flour crumpets to add variety to your breakfasts. Although wheat free, rye does have a bit of gluten so this is not suitable for people sensitive to gluten. However it is a change from always having things made from wheat flour. Pure rye flour crumpets to add variety to your breakfasts. Although wheat free, rye does have a bit of gluten so this is not suitable for people sensitive to gluten. However it is a change from always having things made from wheat flour.Number of Servings: 5
Ingredients
-
1 jumbo egg
15 ml sugar
30 ml cider vinegar
1 cup rye flour - 100% rye
0.25 ml salt
15 ml canola oil
4 teaspoons baking powder
Directions
Mix all the dry ingredients together very well.
Put the cider vinegar in a measuring cup and fill up with water.
Place egg, oil and water/vinegar mix in a container. Beat well.
Pour the liquid ingredients onto the dry ingredients and stir until just mixed. The mixture should be a soft dropping consistency. You may need to add a little more water if necessary.
Heat a large, heavy bottom frying pan. Add a little oil or spray with spray and cook. Place 0.33 cup fulls of the batter in the pan. Spread each crumpet out a bit. When the crumpet is full of bubbles and dry on top. Turn over and lightly brown the other side. Place cooked crumpets in a clean dish-cloth until all the crumpets are cooked. Serve warm as part of your breakfast instead of bread. Makes 15 crumpets. Three crumpets per serving
Number of Servings: 5
Recipe submitted by SparkPeople user CHIPPY-GIRL.
Put the cider vinegar in a measuring cup and fill up with water.
Place egg, oil and water/vinegar mix in a container. Beat well.
Pour the liquid ingredients onto the dry ingredients and stir until just mixed. The mixture should be a soft dropping consistency. You may need to add a little more water if necessary.
Heat a large, heavy bottom frying pan. Add a little oil or spray with spray and cook. Place 0.33 cup fulls of the batter in the pan. Spread each crumpet out a bit. When the crumpet is full of bubbles and dry on top. Turn over and lightly brown the other side. Place cooked crumpets in a clean dish-cloth until all the crumpets are cooked. Serve warm as part of your breakfast instead of bread. Makes 15 crumpets. Three crumpets per serving
Number of Servings: 5
Recipe submitted by SparkPeople user CHIPPY-GIRL.