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Wholemeal crumpets

Figured out how to make homemade wholemeal crumpets, inspired by a recipe I found on Food52. Only problem now is how to stop thinking about said home made crumpets in order to not turn self in to crumpet. Eeeeeep heeeellllllppppppplp!!!

Truth: They’re time consuming to make, which I learnt the first time and vowed not to make them again/often.

So of course it played out like….Woke up the next day started figuring out a gluten free variation and then 2 days later did a double batch of the original wholemeal variety.

Haven’t yet perfected the gluten free variation for my coaeliac friends but give me some time I’m sure there are many a crumpet adventure to come!!!!

Meantime if you’re keen to give wholemeal a go simply sub out white for wholemeal flour in the original recipe and as noted make a double batch as the single doesn’t last long enough! Also eating fresh isn’t best even though it’s recommended in the original recipe rather, let them cool and toast them or if making them the day before (recommended otherwise if you expect them for breakfast you’ll be eating them as afternoon tea if making on the day) then save them overnight and be ready with butter and honey and whatever else floats your boat the next morning!

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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