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.