Blinis

My absolute favorite currently are Blinis – in my world in a raw vegan version!

For all the ones who are (still) cooking please consider that you also can bake them in an oven or prepare them the same way you do for pancakes.

For the beginning of the raw vegan version one needs to sprout the buckwheat which is quite simple: just put buckwheat in a bowl, cover with water and leave it for about 3-5 hours. (Just as a note, I usually do 500 g at once)

Next step is to put the sprouted buckwheat with the liquid in the jar of a (high speed) blender, add some apple cider vinegar (2-3 tablespoons for 500 g), untreated sea salt (1 teaspoons per 500 g), flaxseed (about 2 tablespoons for 500 g) and cedar seed oil (2 tablespoons per 500 g) – and blend! Start with low speed or pulse and slowly turn higher. You should come to a thickly liquid mass (like for pancakes), depending on the water which is given with the sprouted buckwheat it might be necessary to add a little bit more water.

I leave the ‘dough’ for about 20-30 minutes to settle, then carefully pour it on a dehydrator tray covered with either baking paper or an adequate foil to get small round ‘pancakes’ on which I spread some cedar seeds.

Then I put the blinis in dehydrator (I do at 37°C/98F) and dehydrate until they are firm enough to flip them over (which takes at least 4-6 hours, but sometimes I leave them longer during the night….). Then I flip them, remove the foil or paper and dehydrate until they are totally dry.

The ready made Blinis I store in an airtight closed glass jar in fridge.

You might also add some herbs and/or spices, or differ in salt, vinegar, oil, flaxseed – it’s up to your taste! Just be creative, experiment a bit (the first ones might not be exactly as you wish, but training is all…..) and enjoy these simple but healthy and tasty Blinis as often as you can! It’s a winner!

Copyright by Sabina Stebegg