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Blinis are always a favourite at Christmas. They are really versatile and lend themselves to various toppings such as hummus, pate, spreads and pickles. Blinis can be ?????? ??? ??-????????? in the oven so they’re quick and easy to assemble!

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▪ 225g Buckwheat flour
▪ 3 tsp Gluten-free baking powder
▪ 465ml Almond milk
▪ 3 tbsp Flaxseed
▪ 3 tbsp Extra virgin olive oil, plus extra for cooking
▪ Pinch sea salt

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1️⃣ Start by mixing the flaxseed with 110ml filtered water in a small bowl. Leave for 15 minutes to allow the flax to absorb all the water.

2️⃣ Put the buckwheat flour, baking powder and sea salt in a large mixing bowl and stir in the flaxseed mix and oil.

3️⃣ Using a large whisk (or electric beaters) start to incorporate the almond milk, adding it in stages to ensure you create a smooth batter. Let the batter to sit for 1 hour to allow the baking powder to activate and lighten the batter for a fluffy blini.

4️⃣Lightly coat the base of a medium frying pan with olive oil and heat on a medium heat. Spoon tablespoons of batter around the pan – careful not to overcrowd the pan to allow you enough room to flip the blinis over. After 3 minutes, the underside of the blini should be cooked through and there should be small air pockets appearing on the top of the blini. Flip over the blini and finish cooking for 1-2 minutes.

5️⃣Put the cooked blinis on a wire rack to cool and store in an airtight container or freezer placing sheets of baking parchment in between each layer of blinis to prevent them sticking together. Before using the blinis re-fresh them on a baking tray in a moderately hot oven for 3-5 minutes.

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