Life in the Kitchen

Breakfast crumpets by Cupcake Richard.


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Let’s celebrate new beginnings with a round of Sweetcorn & Coriander Crumpets by Wida of Cupcake Richard fame.

They’re gluten-free – and really yummy.

On Friday, we’ll introduce you to another of our NBF’s in food – Yuluishii of Pretoria’s ‘Off-The-Wall-Pop-Up-Restaurant’, the queen of culinary cool in Hatfield.


They’re gluten-free – and really yummy.


Makes 12-15 crumpets


1 ¼ cup gluten free flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 flax egg (1 tbsp ground flax + 3 tbsp water)
½ tbsp avocado/canola oil
½ cup warm water
1 tbsp lemon juice
1 cup cooked Natures Garden Sweetcorn
2 tbsp fresh, roughly chopped coriander


Sift all dry ingredients in a medium size bowl.
Combine lemon juice and warm water.
Add lemon water, oil and flax egg to dry ingredients.

Mix until completely combined.
Stir cooked sweetcorn and coriander into the batter.
Heat a teaspoon of avocado or canola oil in a non-stick pan.
Spoon one tablespoon of batter per crumpet into a pan.

Once bubbles start to appear on top of the crumpet, flip and cook for a further 2 minutes, until cooked through.

Place on paper towel to drain.

Serve warm with fresh coriander, spring onion and coconut cream.


All images courtesy of Cupcake Richard.

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