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Ingredients

150ml almond milk
70g buckwheat flour
70g Mornflake Gluten-Free Oats
½ tsp salt
2 free-range eggs, separated
4g dried yeast
85g cashew natural yoghurt
1 tsp apple cider vinegar
1-2 tbsp rapeseed oil

Method

Add the oats to a blender and blend until a flour forms.  Add the oat and buckwheat flours and salt to a large mixing bowl.

Pour the milk into a saucepan and gently heat until just boiling. Take off the heat and add the yeast, whisking it in thoroughly.  Next, add the egg yolks and whisk again. Finally, add the yoghurt and apple cider vinegar to the milk and whisk until all the ingredients are combined.

Make a well in the centre of the flour and slowly pour in the milk mixture, whisking as you do so, until you have a lovely smooth batter.  Cover and leave for an hour – it will develop a few bubbles on the surface.

After the batter has rested for an hour, whisk the egg whites to soft peaks and fold them into the batter, using a spatula. Once combined, cover and leave for 30 minutes – 1 hour.

When you are ready to cook the blinis, heat a large frying pan and add a small amount of rapeseed oil, wiping it round the pan with some kitchen paper.

Add the batter in dessert spoonfuls to the frying pan and cook until bubbles start to form on the top.  Flip the blinis over and cook for another 1-2 minutes or so until golden brown. Cook in batches and place them on a plate once cooked.

Add your favourite toppings and serve.