GLUTEN FREE BUCKWHEAT BLINIS

Ingredients

Makes 25 mini blinis

2/3 cups (100g) of buckwheat flour

1 tsp of baking powder

1/2 tsp of salt

1 tbsp of melted ghee + extra for cooking

1 large pasture raised egg

2/3 cups (150ml) of nut milk

Toppings:

Coconut yoghurt

Smoked salmon

Lemon zest

Capers

Dill

Instructions

1) In a medium bowl, combine the flour, baking powder, and salt. Stir in the melted ghee.

2) In a different bowl, separate the egg white and yolk. Beat the egg white until stiff with a hand or electric whisk. Stir in to the flour the egg yolk, then the milk. Stir until you get a smooth dough (you will still have a few lumps). Now gently fold in the stiff egg whites.

3) Melt a nub of ghee in a pan over medium heat. Spoon about half a tablespoon of batter into the pan to make small blinis. Cook them for about 2 mins on each side until golden. Remove them from the pan and keep warm before serving. Serve with your favourite toppings.

* You can make them ahead of time and reheat them in the oven or toaster before serving.