Festive blinis – mini pizza’s and beetroot dip and dill

If you’re after some festive nibbles then you’ve got to love a blini – the little buckwheat pancakes are super versatile and brilliant base for dips, cheese, or even sweet toppings. 
Here I’ve made cute little pizza blinis with a delicious red pepper dip, melted vegan cheese, a olive and fresh basil – a mouthful of lovely pizza flavour.

My other tasty topping – a lovely beetroot and walnut dip with fresh dill to top – also wonderful.


Other toppings ideas;

I hope you enjoy! Much love, Niki xxxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  8-12 servings
  30 minutes preparation time
  30 minutes cook time

Ingredients

For the blinis;

  • 150g buckwheat flour
  • 1/2 tsp sea salt
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 225ml water 

For the beetroot dip; 

  • 250g cooked beetroots
  • 2 tbsp tahini
  • 50g toasted walnuts
  • 1 tbsp extra virgin olive oil
  • Black pepper and sea salt
  • 1 clove garlic

Toppings;

  • Toasted walnuts
  • Fresh dill

For the red pepper dip; 

  • 350g jar roast peppers drained 
  • 40g toasted walnuts
  • 2 tbsp extra virgin olive oil
  • 1 tsp cumin seeds
  • 1 tbsp maple syrup
  • 2 tbsp sun died tomato paste

Toppings; 

  • Grated vegan cheese
  • Green olives
  • Fresh basil

Directions

To make the blinis;
  1. Add all the ingredients to a bowl and mix to combine thoroughly.
  2. Set aside while you make the toppings 

To make the beetroot dip; 

  1. Add all the ingredients to a food processor and blitz to combine

To make the pepper dip; 

  1. Add all the ingredients to a food processor and blitz to combine

To cook the blinis;

  1. Heat a non stick frying pan to medium and add a little oil
  2. Scoop up 1 tbsp of the blinis batter and add to the pan, flatten to make a circle with the back of your spoon.
  3. Repeat and add 3- 4 more to the pan.
  4. Allow to cook for 1-2 minutes or until bubbles form and the corners lift up and you can flip easily.
  5. Flip and cook on the other side for 30 seconds or so.
  6. Repeat until the batter is used up (adding more oil to the pan if needed)

To serve; 

  1. Top the blinis with;
  • Beetroot dip, fresh dill and toasted walnuts

And 

  • Once you have topped the blinis with red pepper dip and cheese, pop under the grill until melted then remove and top with olive and fresh basil.

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Recipe Tags: Beetroot blinis canape pizza

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