Polenta blinis
If you want gluten-free and dairy-free nibbles try these polenta blinis! They are made with cornmeal and buckwheat flour and, instead of milk, almond or oat milk can be used. They can be a fantastic base for bites, appetizers or just snacks. It only takes a few minutes to make them. I added spring onions to the batter but you can add 1-2 tablespoon of chopped herbs (parsley, dill, basil, coriander, dill, etc) depending on the toppings or dips you want to serve them with.
Ingredients
Method
- Mix all ingredients in a bowl.
- Rub the base of a large frying and heat it on the stove. Drop in teaspoons of the batter to make small pancakes, each about 4-5 cm wide.
- When bubbles appear on the surface and it’s no longer wet, flip them over. Cook them for a minute until lightly golden. Transfer the blinis to a plate.
- Repeat with the remaining batter.
- Serve with toppings or dips.