Buckwheat Blinis

Buckwheat Blinis

Ingredients for the topping:

Avocado in thin slices


young beetroot in thin slices


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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