Ingredients:

3/4 cup dairy free milk (rice milk or almond work best) 

3/4 cup water

1/2 tsp dried yeast

1 tbsp coconut sugar 

1 1/2 cups gluten free plain flour (I use doves farm) or white spelt flour for non gf option

1 1/2 tsp baking powder 

Pinch salt

Coconut oil for cooking.

Method:

Things you’ll need: non stick egg ring. (Nope, I didn't know that was a thing either) you can get them from Amazon, in steel or silicon. If you don't want to buy them you can do a make shift ring with tinfoil. Double it up and then fold into a ring the size of a crumpet. It's a bit more of a faff, but it does still work.

Add the milk and water to a pan and heat until it’s just warm. Take off the heat and stir in the yeast and the sugar. Cover with a tea towel and leave for 10 minutes.

Meanwhile, add the flour, salt and baking powder to a mixing bowl. Make a little well in the middle of the flour then pour in the wet ingredients which by now should be bubbly and frothy.  Stir until combined and free of lumps.

Next, grease the inside of whatever type of rings you're using with a little coconut oil. Heat 1 tsp of coconut oil in a non stick frying pan over a medium heat. Pop the ring or rings into the pan and add 3 - 4 tbsps of the mixture into each of the rings. Leave to cook through for about 4 or 5 minutes until there are bubbles on the surface and the batter looks set and starting to firm up. Carefully remove the ring (they can get really hot so take care and watch your fingers). Flip the crumpet over and cook on the other side until it's beautifully golden. 

Repeat with the rest of the mixture.

Serve with lashings of chia seed jam or anything you fancy.  Store any left overs in the fridge. They will toast up beautifully.