6-Minute Sweet Potato Crumpets

What is a crumpet you ask? Well, I’ve seen it described as a spongier English muffin that is made on the griddle rather than in the oven. But English muffins are also made on the griddle. Another description says that crumpets are spongy whereas English muffins are bready. I think that’s probably the best description. So I decided to refer to these as crumpets even though they are not cooked on the stovetop but are cooked in the microwave, therefore making them very quick and easy to make. They could also be baked in a 350 degree oven for about 10-12 minutes. The recipe makes 1 crumpet although while one was cooking, I began another thereby using the entire can of pureed sweet potato to make a total of 8. For a sweeter crumpet, see variations below.

In a small bowl, about 3-4 cups, mix together:

1 tablespoon ground flax

3 tablespoons warm water

Whisk together and let sit for about 3 minutes until it becomes flax gel (egg substitute). At that point, add:

2 tablespoons pureed sweet potato

Whisk to combine before adding:

2 tablespoons sorghum flour

1/2 teaspoon baking powder

about 1/16 teaspoon sea salt (a generous pinch)

1 tablespoon oat milk

Whisk again to combine before pouring the batter into a 2-cup glass bowl (I used Pyrex storage bowls) sprayed with a non-stick cooking spray. Microwave on high for 2-3 minutes (the 2-cup Pyrex storage bowl took 3 minutes; 1 tried 2 1/2 minutes but the bottom wasn’t cooked). Remove from microwave and flip onto a cooling rack. Let cool for 5-10 minutes before dusting the bottom with a little sorghum flour. Let sit for several hours before toasting or place in small baggies. Can be frozen for several weeks, that is if you have any leftover.

VARIATIONS:

Use pumpkin puree instead of sweet potato

Use tahini instead of sweet potato (or other seed or nut butter); more milk may be needed if using a thicker butter

Add a pinch of cinnamon or allspice

Add 1 teaspoon of date syrup, maple syrup, agave or coconut nectar for a little sweeter crumpet

Use 2 tablespoons of jelly or jam in place of the sweet potato – you may need to adjust the milk and/or flour depending on the consistency of your jelly or jam