Yum, who doesn’t love a little sweet treat every now and then! Nothing screams weekend treat more than tucking into a warm batch of crumpets drenched in honey and topped with fresh cream. In bed. With a good book and a cup of tea. Sounds heavenly – especially now that the cooler weather that has started creeping up on us. These Gluten-Free Coconut Crumpets with Sedgwicks Old Brown Sherry have me drooling and counting down the seconds to the weekend… I wonder what I need to do to get the husband to make these for me on our anniversary weekend.


Sedgwicks Crumpets

Gluten-free crumpets

4 eggs
1 cup milk
2 tablespoons vanilla extract
1 tablespoon honey
1 cup coconut flour
1 tablespoon baking soda
½ tablespoon salt
Butter for frying

Honey sauce

½ cup Sedgwick’s Original Old Brown
¼ cup honey
¼ cup sultanas
¼ cup raisins
¼ cup sliced almonds, toasted


In a small bowl, beat the eggs for about two minutes or until frothy.
Mix in the milk, vanilla and honey.
Combine the coconut flour, baking soda and salt in a medium-sized bowl and whisk together.
Mix the wet and dry ingredients together until the coconut flour forms a smooth batter.
Lightly grease a pan with butter. Ladle a few tablespoons of the batter onto the pan to form each crumpet. Spread them out slightly using the back of a spoon.
The crumpets should be fairly thick.
Cook for a few minutes on each side over medium heat.
Flip each crumpet over until each side is slightly brown.
Heat the Sedgwick’s Old Brown and honey in a saucepan over low heat, stir until warm.
Add the raisins and the sultanas to the sauce, remove from the heat and keep it covered.
Let the sauce cool down for 20 minutes and stir in the almonds.
Serve the sauce over the coconut crumpets and enjoy!

YOH – do these sound finger-licking good or what. What do you say we join forces and get ALL the husbands to make some Crumpet magic?