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Digital Subscriptions > PlantBased > November 2019 > Breakfast and Brunch

Breakfast and Brunch

Homemade Crumpets

Makes: 8

Homemade crumpets are easier to make than they seem. If the batter is given enough time for the yeast to activate, the crumpets will have a lovely light texture and great rise.

• 480ml (2 cups) soya milk, warm

• 1 tbsp dried active yeast

• 1 tsp caster sugar

• 300g (10.5oz) strong bread flour

• ½ tsp bicarbonate of soda

You will also need:

• 4 crumpet rings

1 Add the soya milk, yeast, sugar, flour and bicarbonate of soda to a bowl and whisk together until a smooth batter has formed. Leave the mixture covered for 30 minutes until the mixture is bubbling.

2 To cook the crumpets, place four 10cm greased rings into a large frying pan over a medium heat and add 80ml/⅓ cup of batter to each ring. Cook for 7-9 minutes until the batter is cooked through and the crumpet has formed. Remove the ring from the crumpet and flip over and cook for a further 1-2 minutes on the top side.

Per serving (100g) Calories 155, Fat 1.5g, Saturates 0.3g, Carbohydrate 30g, Sugars 0.8g, Fibre 2g, Protein 6.3g, Salt 0.28g

Irish Boxty

Makes: 6

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About PlantBased

I think I say it every year, but where does the time go? Once summer is over and we’re back in a routine, the months just seem to slip away, and before we know it, we’re staring another festive season in the face. But let’s not wish the time away – November is a great month in and of itself, and not only on a personal level (your PlantBased editor here celebrates her birthday this month). The weather has taken a distinct turn for the chilly, meaning that all of those lovely scarves, hats and gloves that have been packed away can come out again. And is it just me, or does food taste better in the colder months of the year? We’re celebrating the season with a selection of winter pies and tarts in this issue, with sweet and savoury choices to suit everyone. If you thought you had to give up pork pies as a vegan, don’t despair, our No Pork Pies (p48) are just what you need. We’re also celebrating Diwali with a truly epic Indian feast, and we’re indulging our sweet tooth again with some delectable desserts. And to make each pay packet count, we’ve got a selection of budget recipes that won’t break the bank. With breakfast ideas, and weekend treats, PlantBased has you covered for all of your cooking inspiration this month! Enjoy the issue.