Newburn Bakehouse Gluten-Free Crumpet Challenge

I have fond memories as a child being greeted by a plate of freshly toasted crumpets, smothered in butter and topped with jam – not the healthiest but as a comforting breakfast or supper treat. It’s been a good 10+ years since I had the pleasure of indulging in this experience, mainly because of being wheat intolerant…Are gluten-free crumpets even a thing?!

Well they are now thanks to Newburn Bakehouse, the ‘Free From’ brand owned by baking company Warburtons. Offering a range of gluten-free, wheat-free and milk-free alternatives so people with intolerances or dietary requirements can enjoy traditional British breakfast items, the crumpets join the extensive range which includes loaves, hand crafted Artisan boules, rolls, wraps and sandwich thins.

As part of the launch, I’ve been tasked to take part in the Crumpet Challenge by Newburn Bakehouse and create exciting topping recipes to show just how versatile these baked goods are. At 123 calories per crumpet and low in saturated fats and sugars, they would make an ideal sweet or savoury snack or meal to be enjoyed at any time of the day.

First up, it’s the sweet round. Inspired by my childhood memory and my current love for the banana, peanut butter and jam combo, I thought this would work a dream with the spongy, light and airy rounds of baked goodies. I’ve made a batch of my own super quick, easy and low sugar jam for which you can keep in the fridge and enjoy during the week for more crumpet action.

The PB & J Crumpet

Serves: 1 hungry person or 2

  • 2 x Newburn Bakehouse gluten-free crumpets
  • 2 tablespoons of your favourite gluten-free peanut butter
  • 3 tablespoons jam (homemade – see below – or shop-bought)
  • 1 small banana, sliced

For the homemade jam –

  • 150g raspberries or strawberries (fresh or frozen)
  • 1-2 tablespoons gluten-free maple syrup
  • 3 tablespoons chia seeds

Get making!

  1. First make the jam: Place the berries in a small pan with a dash of water and gluten-free maple syrup. Simmer for 5 minutes to soften and allow the raspberries to break down, then remove from the heat and stir in the chia seeds. Set aside to allow the jam to form for at least 30 minutes. Transfer to a pot and keep in the fridge for up to 1 week.
  2. Pop the crumpets in a toaster and toast until golden. Pop onto a chopping board.
  3. Spread each crumpet with the gluten-free peanut butter, top with sliced banana and spoon over the jam. Now place one on top of the other to make a stack – now dig in!

Disclaimer: This is a sponsored post in partnership with Newburn Bakehouse by Warburtons. The Newburn Bakehouse crumpets are available in ‘Free From’ aisles and online in Morrisons, Ocado, Sainsbury’s, Tesco, and Waitrose.