Thursday 31 January 2013

Gluten Free Cheese & Chive Blinis

These blinis make a lovely weekend brunch served with scrambled eggs or bacon. You could also make smaller versions for some delicious canapes.

(Serves 2, 4 blinis)

85g Plain Gluten Free Flour Blend (I use Doves Farm)
1 tsp gf baking powder
Pinch of salt
150ml milk
1/2 tsp (gf) Dijon mustard
40g parmesan, grated
Handful chopped fresh chives
2 egg whites
A little oil for greasing

Mix together all the dry ingredients and then slowly add the milk to make a smooth batter. Add the mustard, cheese and chives and mix until well combined.

In another bowl, whisk the egg whites with a pinch of salt until soft peaks form then fold the whisked egg whites into the batter mixture.

Grease two poaching rings with a bit of oil and also lightly grease a frying pan and turn to a medium to high heat.

Spoon large tablespoons of the batter into the rings and fry for a couple of minutes until firm and golden on one side. Remove the rings and flip the blini and cook on the other side until it is golden. Repeat until all of the mixture is used up.

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