(Garbanzo Bean) Chickpea Flour Blinis

I’ve made blinis with coconut flour before and while I can’t discern much of a coconutty flavour in them, others can.  I decided to try to create the recipe in a similar way using chickpea (garbanzo bean)  flour.  Chickpea flour worked so well in my Socca Flatbreads that I thought it would work perfectly as a substitute for the coconut flour in these Chickpea Flour blinis.

There’s something about being able to join in with canapés that feels so indulgent.  I am truly of the mindset that if there are certain things that you can’t eat for whatever reason, you shouldn’t feel deprived.  There’s always a way to work around any allergies or intolerances to make whatever you need that will fulfil that craving!

So how do you make them?  Start by beating together the eggs and the yoghurt.  (If you’re following the SCD diet strictly, be sure to use SCD yoghurt for the recipe).  It won’t mix together very well so don’t worry if it’s a bit lumpy at this stage. 

Next, add the chickpea flour, bit by bit, to the egg and yoghurt and stir as you add it.  Hopefully, this will ensure there are no lumps and you get a smooth batter.  (If you get lumps you just have to mix harder until they get combined).

Make sure you add just enough chickpea flour to get the right consistency as this will be your blini batter.  Some eggs are slightly larger than others, some yoghurt is runnier etc so it’s not an exact science.  You want to end up with a batter that is almost paste-like.  It should be runny enough to just about pour so that if you dolloped it in a frying pan it would spread out slowly.

At this point, you can add a pinch of salt to the batter but it’s optional.  Add the bicarbonate of soda and mix well again.

Now it’s time to fry the blinis.  Start by heating a teaspoon of the coconut oil in a  frying pan on a medium heat.  Once the oil has melted, take a tablespoon of the mixture and drop it into the pan.  It should spread out a bit but mainly hold its shape.  What you’re looking for, if you’re after canapé sized blinis, is a kind of circular shape about 3-4cm in diameter.

Fry the Chickpea Flour Blinis on one side for about 2-3 minutes until they look like they have set slightly on top.  Then it’s time to flip them.  Cook for about another 2 mins on the other side and remove them from the pan.  Place them on some kitchen roll to absorb any of the excess oil.

Repeat these steps until you have used all the mixture adding more oil to the pan as you need it.  You can probably fry 3-4 at the same time without overcrowding the pan.

Allow the blinis to cool and then you can top them with whatever you fancy!  I topped mine with smoked salmon, creme fraiche and some parsley and black pepper.  We served them with a bottle of delicious Rosé English Sparkling Wine, as canapés for our Eggs Benedict brunch.

So what was the outcome of the experiment? The Chickpea Flour Blinis definitely have more of a savoury taste to them than the Coconut Flour Blinis.  I even tried them out on a blind taste test with my guests and they couldn’t taste a difference.  The texture was slightly denser but the taste was so similar!

They also freeze really well so you can make a big batch and keep some back for the freezer!

What would you top yours with?  Are you a caviar fan? Perhaps some Parma Ham and Mozzarella? Guacamole?

(Chickpea Flour) Gram Flour Blinis

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Appetisers, Bread & Baking, Snacks

Cuisine Russian

Servings 18 blinis

Ingredients

  

• 2 eggs
• 2 tbsps natural yoghurt (SCD Yoghurt if you follow the diet)
• 3-4 tbsps chickpea flour (garbanzo bean flour)
• 1/2 tsp bicarbonate of soda (baking soda)
• 2 tbsps coconut oil (for frying)
• pinch of salt

Instructions

 

• Beat together the eggs and the yoghurt.
• Add the chickpea flour to the mixture bit by bit, stirring well to ensure there no lumps.
• Add just enough chickpea flour to get the right consistency. You want a batter that is almost paste-like (just pourable).
• Add a pinch of salt (optional) and the bicarbonate of soda and mix well.
• Heat a teaspoon of the coconut oil in a frying pan on a medium heat.
• Drop a tablespoon of the mixture into the pan. It should spread out a little and what you're after is a kind of circular shape about 3-4cm in diameter. 
• Fry for 2-3 mins and then flip and fry for another 2 mins until browned.
• Repeat until you have used all the mixture.
• Allow to cool and then add your favourite toppings before serving.

Dietary & Allergy Information for Chickpea Flour Blinis

These blinis are Grain-Free, Gluten-Free  & Refined-Sugar Free.  Also suitable for Paleo, Low Carb & Vegetarian diets.

See my Products Page for Ingredients & Bakeware that I recommend.

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