We are starting to get to that time of year that we there are a flurry of functions and Christmas parties to attend or you may even be throwing a little party of your own. If you need to take a plate of goodies share these coconut flour blinis are perfect. You can make them in advance and then put them in the freezer until you are ready to use them.
I love little bites and blinis are the perfect way to enjoy a bite of yumminess! In the past I have made blinis with standard wheat flour, butter and milk so I have been thinking for a while now about a way I could make a real food version of these lovely morsels. Yesterday I was inspired create a real food version using coconut flour, coconut milk and eggs, I added chives to give them a bit of edge and the turned out perfectly (I must confess, not the first time around!). These blinis are gluten, grain, sugar and dairy free so perfectly guilt free!
You can top blinis with what ever takes your fancy. I topped these ones with ham and pomegranate, salmon and dill and avocado and basil, the ideas are endless. Some other great ideas are guacamole, dips, pesto, creamed eggs or tuna. This recipe doesn’t take long to whip up, so it is the sort of thing that you can make at short notice if friends pop over. I made two batches for the cocktail party and I came home with an empty plate which is always a good sign!
- 3 eggs
- ⅓ cup coconut milk
- 2 tablespoons olive oil
- Pinch salt
- 1 tablespoon fresh chives, chopped
- ⅛ teaspoon baking soda
- ¼ cup coconut flour
- 1 tablespoon olive oil for cooking
- In a bowl whisk together until combined the eggs, coconut milk, olive oil, salt and chives.
- Add the baking soda and the coconut flour to the wet mixture, gently mix together but be very careful not to over beat. Beating the mixture to much will make the blinis flat instead of fluffy.
- If the mixture is lumpy, don't worry too much, as the mixture will thicken and the lumps will smooth out.
- Heat a large pan over a medium to low heat with a splash of olive oil .
- Drop a teaspoon size amount of the coconut flour batter into the pan and repeat until you have 6 - 8 blini cooking in the pan.
- Once they are brown gently flip each blini and allow the other side to brown.
- Remove from pan and set aside, repeat until you have used up all the batter.
- Lay the blini out on a serving plate and top with your favourite savoury toppings.