WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Saturday, March 9, 2013

Gluten-Free Russian Blini


They are basically buckwheat yeast pancakes. Also this is a no-sugar recipe! Really, pancakes without sugar. They aren't meant to be sweet. It is traditional to use buckwheat so perfect recipe for a family that loves buckwheat in everything!

If you google you will find these are often topped with caviar or fish. Since Abby cannot have caviar or fish(unless we kill and serve it within a few minutes)it opened the door to us being creative with topping.

Some dill seasoned plain coconut yogurt with hardboiled egg(egg salad Abby style). A bit fresh diced chicken with yogurt...some red onion, red pepper- sky is the limit! A terrific appetizer and if you provide a variety of toppings you can build an entire meal around these tasty bites! We like them warm,cold and toasted. A quick easy to make meal.


2/3 cup gluten-free all-purpose flour
1/2 cup buckwheat flour(though Abby reacts to arrowhead mills rice flour, she has been okay with the buckwheat,though looking for a safer brand)
1/2 teaspoon salt(pink of course!)
1 pack yeast
1 cup warm rice milk(or milk of your choice)
2 tablespoons coconut oil, melted(TT,Spectrum or Nutiva you will find at any given time in my pantry)
1 egg, separated
Toppings of choice


In a large bowl, mix flours, salt and yeast.

Pour in rice milk, mixing until smooth. Cover and let rise (somewhere warm)until doubled, about 1 hour.

Stir cooled melted coconut oil and just the egg yolk into batter. In a separate bowl, whisk egg white until stiff but not dry. Fold into batter. Cover and let stand 20 minutes(it will rise up again).

Heat a nonstick skillet over medium heat. Drop quarter-size amounts of batter(think mini pancake) into pan. Cook for about 1 minute or until bubbles form and break. Turn and cook for about 30 seconds.

You can make these any size you would like, we just happen to like the mini size. I am thinking about thinning out a batch more like a crepe. Since the only time I have had these is from recipes online, I am not sure what is the traditional method, so we are sticking to what tastes good!

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