Firstly, thank you to Warburtons Newburn Bakehouse, who sent me this amazing little hamper of delicious goodies and invited me to take part in the great gluten free crumpet challenge!
Just look at the gorgeous little butter knife from La De Da Living. It even has my blog name on it. I am so pleased with this little knife 😉
These crumpets are wheat and dairy free so perfect for anyone who is coeliac or allergic to wheat and dairy, like me.
I have had these before and know that they are very realistic to ‘normal’ crumpets. Having enjoyed wheat filled crumpets before developing a wheat allergy, they were one of the things I miss most. A real comfort food with melted butter or dairy free spread and jam. Yum!
The hamper also contained some delicious raspberry jam from Hawkshead Relish which are nut and gluten free. And even though I have tried really hard to come up with something different for my crumpets for the #crumpetchalleng – I still prefer them just plain with spread or with some jam. Perfect!
Which leads me on to my #crumpetchallenge creation. Using the avocado from the hamper, I teamed this with some poached eggs and Foraging Fox beetroot ketchup. My favourite condiment, and used in nearly every meal I can get away with… fry ups, pasta, salad, roasted vegetables etc.
This worked really well, the avocoado was the perfect accompaniment for the runny yolk poached eggs. Delicious!
What’s your favourite crumpet topping? How do you eat yours? and please don’t say marmite… urgh!