Buckwheat blini breakfast kebabs
I had originally planned this post for yesterday...but I figured since many of you will be celebrating Thanksgiving, will anyone actually be reading blogs....really? Other than maybe people like me who don't celebrate Thanksgiving in their country. So I decided that I'd postpone it a day... I didn't want anyone missing out! This would make a fab lazy day post Thanksgiving brunch.
This idea came to me at 2am last Saturday morning....just when I should be sleeping NOT thinking about breakfast!
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
This idea came to me at 2am last Saturday morning....just when I should be sleeping NOT thinking about breakfast!
I've got into a bad habit of
sitting in bed on my laptop before going to sleep and getting so engrossed in things that I don’t realise
the time has crept across to the early hours… and then I can’t switch off when I
do lay down to sleep.
However I didn't really mind
this particular moment of creativity, and I simply tucked the idea away in my
mind until morning.
Welcome to the most amazing brunch ever!
Simple, healthy, versatile,
gluten free….the list goes on!
Ok, I’ll cut to the chase.
These mini buckwheat blinis were inspired by this post in which the concept of the oat blinis worked really well,
however not wanting to simply replicate with buckwheat I made miniature versions
using a melon baller as a batter scoop (this worked perfectly- I really recommend
this for getting evenly sized blinis) and then threading them onto skewers
between chunks of fruit.
You could use any fruit you
wish as long as it can be threaded onto skewers. It would be fabulous with banana
and strawberries but alas it is not the season for strawberries. I was a little
lacking on the fruit front and so used banana and some tinned apricots….had I
planned ahead I would have used grapes, chopped mango along with banana…but I was too impatient to try out my idea before I could
get to the shops to replenish my frit supplies!
The blinis are only slightly
sweet in themselves so I drizzled them with a (generous) helping of maple syrup
and a dollop of vegan yoghurt. You could increase the sweetness of the batter
itself if you desired, although I always prefer pancakes to be plain and then
sweeten with toppings.
Go on…have a little fun today and
play with your food!
Recipe: Buckwheat blini breakfast kebabs
Approx. 8 kebabs (serves 2-4)
100g buckwheat flour
Scant ½ tsp bicarbonate soda
150ml soy milk (or other dairy free
milk)
1tsp ground chia or flax
3 tbs agave syrup
½ tsp cinnamon
1 tsp vanilla
extra water to thin batter as needed
Approx. 2 cups fruit chunks of choice.
Maple syrup to serve
Method
Blend together all ingredients (other
than water) until very smooth. Add as much water as necessary to create a thick
but easily pourable batter.
Prepare fruit for kebabs- you can use
any fruit that can be skewered. I used banana and apricot halves. Set aside.
Using a melon baller (most practical
method) spoon small dollops of the pancake mixture onto a hot lightly oiled
frying pan and fry for approx. 30 seconds or so on each side until golden.
When all the blinis are cooked thread
them onto skewers alternating with chunks of fruit. Drizzle with maple syrup to
serve.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.