Buckwheat Blinis
Ingredients for the topping:
Avocado in thin slices
Sprouts
young beetroot in thin slices
Cherry
cooked broccoli
Red onions in thin slices
Radicchio cut into thin strips
Tomato pesto
For the Blini dough:
100 g buckwheat flour
5 g/ 8 oz yeast
1 tsp coconut blossom sugar
120 g oat milk (or almond, cashew, etc.)
1 tbsp olive oil
1 tsp salt
2 eggs (vegan 2 tbsp flaxseed flour mixed with 5 tbsp water)
Instructions: Whisk all ingredients in a bowl and let it rest to thicken for 30 minutes.
Very lightly oil a large frying pan and heat gently. Add small spoonfuls of the blini mixture and cook gently for about 1-2 minutes on each side, until lightly golden.
Spread them out on a plate and add all the toppings.
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