These pretty gluten-free appetizers are just what you need to please a crowd, without wasting too much time in the kitchen! Mini blinis are versatile because they can be topped with anything you wish. We’ve chosen a delicious miso beet paste, dollops of horseradish yogurt, and quick pickled red onion. So simple yet impressive, this recipe is the best option to start festive dinner with.
WHAT ARE BLINIS MADE OF?
Traditionally, blinis are gluten-free Russian pancakes made with buckwheat flour and yeast, and served with smoked salmon or caviar. We adapted the recipe to create an appealing appetizer. We used gluten-free buckwheat flour, but replaced yeast with baking soda, and added chopped parsley to the mix, both for color and for the taste. The rest of the composition is similar to the pancakes – eggs, plant milk, and a pinch of salt.
ARE BLINIS SERVED HOT OR COLD?
You can serve blinis according to your own preferences, and considering the toppings you use. We like to make the blinis in large batches and serve them cold, to make sure the toppings don’t change the texture. You can also cook them and keep warm in the oven heated to max 140F, add the toppings and serve immediately.
HOW TO MAKE MINI BLINI APPETIZERS
The process of making mini blini appetizers is very similar to the one of making pancakes. Here are the steps:
- In a medium bowl, beat the eggs and mix with milk and melted butter.
- Sift the buckwheat flour with salt and baking soda into a large bowl, then incorporate and egg mixture, add the chopped parsley, and mix to obtain a thick batter.
- Spray a non stick pan with coconut oil, then scoop the batter using a large spoon, to form mini blinis of about 2 inches. Cook for 3 minutes, then flip over and cook for 2 more minutes.
- Top the mini blinis with your favorite ingredients and serve.
Mini Blinis with Miso Beet Spread and Horseradish Yogurt
For the Mini Blinis
- 1/2 cup buckwheat flour
- 2 free range eggs
- 1 tsp baking soda
- 1 bunch fresh parsley finely chopped
- 2 tsp melted butter
- 1 cup almond milk
- 1/2 tsp salt
For the Miso Beet Spread
- 2 medium beets cooked, peeled
- 2 tsp white miso
- 1 tbsp Greek yogurt
- 1 tbsp apple cider vinegar
For the Horseradish Yogurt
- 4 tbsp Greek yogurt
- 1 tsp freshly grated horseradish
Extra toppings: pickled red onion, diced apple, chopped fresh parsley
- In a medium bowl beat the eggs, and mix with melted butter and almond milk.
- Sift the buckwheat flour with salt and baking soda in a large bowl, then add the egg mixture and whisk to incorporate and obtain a batter.
- Add the parsley and mix to combine.
- Spray a non-stick skillet with coconut oil, and scoop the batter into little pancakes of about 2 inch diameter.
- Cook for 3 minutes, then flip over and cook 2 more minutes. Continue the same with the rest of the butter.
- Prepare the miso beet cream - add all the ingredients into a food processor and pulse to obtain a creamy mixture.
- In a medium bowl mix the grated horseradish with the Greek yogurt.
- Arrange the mini blinis on a large serving plate, add the miso beet cream, top with horseradish yogurt, diced apple, pickled onion and garnish with chopped fresh parsley.
- Serve right away.