Do you ever feel left out at cocktail parties? All those delicious canapés being passed around and you can’t eat any of them? Whether they’re breaded, deep-fried or served on a crostini or a cracker, there’s usually a grain element to most hors d’oeuvres. No need to forego the nibbles anymore! I have the answer! I’ve created my gluten and grain-free blinis which you can top with almost anything. I like smoked salmon, sour cream and caviar but you could top them with guacamole, olive tapenade, roasted peppers and feta, houmous; there are so many options!
These grain-free blinis are so easy to make and you can make a huge batch of them as they freeze really well.
Beat together the eggs and the yoghurt. (Make sure you use SCD yoghurt if you’re following the SCD diet strictly). It wont mix together very well so don’t worry if it’s a bit lumpy at this stage. Add the coconut flour to the egg and yoghurt mixture bit by bit, stirring well to ensure there are no lumps. (If you get lumps you just have to mix harder until they get combined). Add enough coconut flour to get the right consistency as this will be your grain-free blini batter. It’s not an exact science as some eggs are larger than others, some yoghurt is runnier etc. The batter should be pourable but not runny, almost paste like. If you’re making savoury blinis then add a pinch of salt at this point.
Heat a teaspoon of the oil in a frying pan on a medium heat on the stove. Take a tablespoon of the mixture and dollop it into the pan, it should spread out a bit but mainly hold its shape. You’re looking for a kind of circular shape about 3-4cm in diameter. Fry on one side for about 2 minutes and then flip. Cook for another 2 mins and remove from the pan. Repeat until you have used all the mixture adding more oil as you need it. You don’t want to overcrowd the pan but you can probably fry 3-4 at the same time.
Once the grain-free blinis have cooled you’re ready to top them with whatever you like. I chose smoked salmon, sour cream, caviar and dill but you can completely customize them to your own tastes. They taste incredible, light and fluffy and I defy anyone to spot that they’re grain & gluten-free.
Before frying the grain-free blinis you could add other ingredients like herbs or spices to the batter. Just add them at the point when you would add the salt. Depending on the toppings you are using you can use complimentary flavours. Maybe add cinnamon and top with warm apple purée, or add turmeric and top with curried chicken. I might try adding some dill next time I make these with the smoked salmon topping.
Serve them as an canapé at a cocktail party or as an appetiser before a dinner party. Your guests will be so impressed and none of them will even guess that they’re not a traditional blini!
Dietary & Allergy Information for Grain-Free Blinis
These Grain-Free Blinis are Grain-Free, Gluten-Free & Refined-Sugar Free. Also suitable for Paleo, Primal, Low Carb, LCHF, Specific Carbohydrate Diet – SCD & Vegetarian diets.
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