Rice and Sprouted Mung Bean Crumpets

Anyway, out of hopelessness is borne love, nay?! One of those creations was this crumpet. To be fair, it started out as an yeasted pancake experiment that I had thought of the night before but, restless as I am and thinking on the spur that a crumpet would be nicer, I decided to go with that. So, this small bite came together as gluten free crumpets made with rice and sprouted mung bean flour, smeared with hummus and topped with lamb Proscuitto (from my butcher) and fresh mint. Mind blowingly good!

It is surprisingly light for being a bean heavy dish and for that protein packed reason, leaves you feeling rather satisfied while that and the rice gives you a spurt of energy to face the morning with something approaching enthusiasm. Hey! It is Monday after all! As to the flavors, lamb and hummus behave like couple souls while the mint looks upon the lot with a doting sprightliness that only makes you feel rather fond of the whole dish and envelops you in a cheery outlook!