Gluten-free lemon green tea and blueberry crumpets

Joekels Tea presents a gluten-free crumpet recipe that combines the natural sweetness of blueberries with the zesty lemon flavor of Tetley Lemon green tea, creating a delightful treat perfect for breakfast or an afternoon snack.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons sugar (or a healthier sweetener like honey or maple syrup)
• 1 cup buttermilk or maas (or a dairy-free alternative)
• 1 large egg
• 2 tablespoons canola oil (or a healthier oil of your choice)
• 1 teaspoon vanilla extract
• 1 Tetley Lemon green tea bag
• Zest of 1 lemon
• 1/2 cup fresh blueberries (or frozen blueberries, thawed and drained)
• Cooking oil or spray for greasing
• Suggested serving side: Thick plain yoghurt and a sprinkle of chopped nuts or fresh berries.

Method

1. Begin by infusing the green tea: Warm buttermilk in a saucepan without boiling. Add the Tetley lemon green tea bag and let it steep for 5-10 minutes. Remove the tea bag.
2. In a mixing bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together sugar, lemon zest, egg, oil, and vanilla extract.
4. Pour the infused green tea and lemon-flavored buttermilk into the wet ingredients; stir well.
5. Add the wet mixture to the dry ingredients and mix until smooth.
6. Gently fold in the fresh blueberries.
7. Preheat a skillet over medium-low heat; grease with oil or spray.
8. Spoon batter onto the skillet to form crumpets and cook until golden brown on both sides.
9. Keep the cooked crumpets warm.
10. Serve with thick yoghurt and chopped nuts on the side.

Source: The Citizen