Buckwheat Blini

By pattie_d

Ingredients

• 1 cup of buckwheat flour
• 1 cup of whole wheat, spelt or kamut flour (for a gluten free option, replace with more buckwheat, rice, or your choice of whole grain gluten free flour)
• 1 1/2 cups coconut tonic (or you can use 2 cups of buttermilk, kefir or thinned yogurt)
• 1 1/2 tablespoons raw apple cider vinegar or lemon juice (omit if using buttermilk, kefir or thinned yogurt)
• 3 eggs, lightly beaten
• 1/2 teaspoon of sea salt
• 1 teaspoon baking soda
• plenty of butter, ghee or coconut oil for cooking them up in

Details

Servings 40
Adapted from thenourishinggourmet.com

Preparation

Step 1

1-The night before, combine the flours with the coconut tonic and apple cider vinegar/lemon juice in a large bowl. Stir to combine and cover. Leave out on the countertop overnight (12-24 hours)

2-When ready to make, add the rest of the ingredients and whisk well.

3-Heat a large skillet over medium-high heat until a drop of water sizzles on it. Melt enough coconut oil to lightly cover the bottom of the pan (or your choice of oil/fat). Using a measuring cup, pour about a tablespoon of batter into the pan per pancake (I usually could fit about 6 pancakes in my pan). Cook until bubbly on the topside and lightly browned on the other and flip.
Cook until the other side is lightly browned and remove. Place on a sheet pan in a warm oven to keep warm while you finish the rest of them.

Re-oil the pan as needed and continue the process until you have cooked all of the batter into blini.

Garlicky Cashew Sour Cream with Cucumbers

1 cup of cashews
1/2 cup of warm water
salt
1 large lemon
2 garlic cloves
1/2 cucumber

1-Soak cashews in water for a few hours to soften them.

2-Drain the cashews and place in a food processor with the warm water. Process until creamy. Peel garlic and put through a garlic press. Add to the mixture, add about 1 teaspoon salt and the juice of one lemon. Pulse to combine.

3-Wash and peel cucumber. Slice very thinly. Scoop cashew cream into a bowl and stir in the cucumbers. Taste test and adjust flavorings (salt or lemon juice). It’s done!

To serve, dollop a little cashew cream on top of each blini and top that with a small piece of smoked salmon.