For the perfect festive nibbles you’ve got to love a blini – the little buckwheat pancakes are versatile and brilliant base for dips, cheese, or sweet toppings.
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Here I’ve made cute little pizza blinis with a delicious red pepper dip, melted vegan cheese, an olive and fresh basil – a mouthful of lovely pizza flavour.
My other tasty topping – a lovely beetroot and walnut dip with fresh dill on top – is also wonderful.
Other toppings ideas are my;
Baked beetroots with cashew cheese and hazelnut thyme dukkah here.
Festive olive dough ball wreath bread with caramelised onion and roast garlic hummus and slaw here.
Roast new potato with pea salad and tzatziki here.
I hope you enjoy! Much love, Niki xxxx
For the perfect festive nibbles you've got to love a blini - the little buckwheat pancakes are versatile and brilliant base for dips, cheese, or sweet toppings
Prep time: 30 minutes mins
Cook time: 30 minutes mins
Serves 8-12
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Ingredients
For the blinis
- 150 g buckwheat flour
- 1/2 tsp sea salt
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 225 ml water
For the beetroot dip
- 250 g cooked beetroots
- 2 tbsp tahini
- 50 g toasted walnuts
- 1 tbsp extra virgin olive oil
- Black pepper and sea salt
- 1 clove garlic
For the toppings
- Toasted walnut
- Fresh dill
For the red pepper dip
- 350 g jar roast peppers drained
- 40 g toasted walnuts
- 2 tbsp extra virgin olive oil
- 1 tsp cumin seeds
- 1 tbsp maple syrup
- 2 tbsp sun died tomato paste
For the toppings
- Grated vegan cheese
- Green olives
- Fresh basil
Instructions
To make the blinis
Add all the ingredients to a bowl and mix to combine thoroughly.
Set aside while you make the toppings.
To make the beetroot dip
Add all the ingredients to a food processor and blitz to combine.
To make the red pepper dip
Add all the ingredients to a food processor and blitz to combine.
To cook the blinis
Heat a nonstick frying pan to medium and add a little oil.
Scoop up 1 tbsp of the blinis batter and add to the pan, flatten to make a circle with the back of your spoon.
Repeat and add 3- 4 more to the pan.
Allow to cook for 1-2 minutes or until bubbles form and the corners lift and you can flip easily.
Flip and cook on the other side for 30 seconds.
Repeat until the batter is used up (adding more oil to the pan if needed).
To serve
Top the blinis with beetroot dip, fresh dill, and toasted walnuts.
Once you have topped the blini with the red pepper dip and cheese, pop under the grill until melted, then remove and top with olive and fresh basil.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Buckwheat Flour, Beetroot or Peppers
Spring Vegetable and Butter Bean Stew with Courgette Dumplings
Crispy Tofu and Veg Stacks with Pea Puree and Lemon Herb Sauce
Festive Blinis ~ Mini Pizzas and Beetroot Dip and Dill
Activated Charcoal Pancakes with Blackberry Compote with Kenwood
Almond, Tahini, Raspberry Heart Biscuits (Gluten Free)
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Thank you, and much love, Niki xxx
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