Crumpets with rhubarb compote
Combine ¼ cup of the water and all the yeast in a small bowl. Cover; stand in a warm place for 10 minutes or until mixture is frothy.
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Ingredients
- 1 1/2 cup (375ml) warm water
- 2 teaspoons (7g) dry yeast
- 1 1/2 cup (200g) gluten-free plain (all-purpose) flour
- 1/2 cup (75g) 100% corn (maize) cornflour (cornstarch)
- 1 1/2 teaspoon salt
- 2 tablespoons brown sugar
- 1/4 cup (60ml) soy milk
- 1 tablespoon dairy-free spread
- Rhubarb Compote
- 300 grams trimmed rhubarb, cut into 4cm lengths
- 1 cinnamon stick
- 1 tablespoon finely grated orange rind
- 1/3 cup (80ml) orange juice
- 1/4 cup (55g) caster (superfine) sugar
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