Hark the healthy angels sing…

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My hubby and friends are pretty unfussy when it comes to food and don’t seem to mind being subjected to my health experiments in the kitchen. It is probably out of reverence for their taste buds and wellbeing that I want everything I cook to be both healthy and delicious. A lot of people do have family and friends who have dietary requirements and that is why my festive party food is great for everyone.

Glory be to these blinis. Peace of mind for your body and soul. Both health and indulgence reconciled.

I finally perfected my pancake recipe just in time for this blini recipe. Traditional blini recipes call for yeast but mine just uses baking powder. They make the best celebration food and my recipe below proves that party classics can be really good for you and yummy at the same time. They are easily made vegan and the tomato jam is just one topping idea, try out your own favourites (for example: fig and goats cheese, basil pesto and mozzarella, a piece of marinated tofu, some smoked salmon and avocado).

Tomato jam blinis

Makes 24

For the jam:

1tbsp chia seeds
4tbsp water
1tbsp olive oil
½ a red onion, chopped
2tbsp coconut sugar
1tbsp balsamic vinegar
2 Roma tomatoes, chopped
1tsp mixed dried herbs
1 cup of warm water

Mix chia seeds and water in a small bowl and set aside.

Put olive oil in a saucepan and set over a medium heat. Once hot, add the red onions and sauté until soft. Add the vinegar and sugar and cover with a lid for about twenty minutes.

Add tomatoes, herbs, chia seeds and sauté for a few minutes. Pour in the water and bring to a boil. Simmer for about thirty minutes or until the all the water has been absorbed and you are left with a thick mixture.

For the blinis:

½ cup brown rice flour
½ cup light buckwheat flour
Pinch Himalayan pink salt
1tsp baking powder
Cup of almond milk
½tbsp coconut oil, melted
1 egg (or one chia egg)
Sunflower oil for greasing

Put all your ingredients in a bowl and mix well.

Grease a frying pan with a little sunflower oil and set it on a medium heat. Once the pan is hot, drop a scant tablespoon of batter into the pan and let it cook.

Once it’s set, flip the blini over to cook it on the other side. Repeat until all the batter is used up. Depending on how big your frying pan is, cook more than one at time.

To serve: top each blini with a teaspoon of tomato jam and garnish with fresh chives.

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