This month’s recipe has been provided by Kate from Gluten Free Alchemist . For more delicious recipes check out their website.
Full-English Breakfast Blinis will make that special breakfast both delicious and fun! Made using oaty blini pancakes, topped with a spoonful of moist scrambled egg, a succulent, lightly fried chestnut mushroom and finally a salty bacon-wrapped crisp-roasted cocktail sausage.
Gluten Free Blinis
- 90 g plain gluten free flour blend Gluten Free Alchemist Rice Free Blend B (see NOTES)
- 40 g gluten free oat flour easy to make your own (see notes)
- 2 large eggs separated (UK large)
- 100 g full fat Greek yoghurt or plain yoghurt
- 140 ml full fat milk or use semi skimmed with a dash of cream
- 3 g easy bake yeast
- pinch fine sea salt
The ‘Full English’ Bit (for 16 Blinis)
- 16 raw cocktail sausages wrapped in bacon ready-wrapped mini pigs in blankets
- 16 small closed-cup mushrooms I used Chestnut mushrooms
- 3 large eggs or 4 medium eggs
- dash of milk
- knob butter
- pinch salt, pepper & seasoning to taste
Instructions
Gluten Free Blinis
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In a large bowl, whisk together the flours, egg yolks, yoghurt, milk, yeast and salt until well blended. Set aside in a warm place to prove for a couple of hours (or prove in the fridge overnight (remembering to bring back to room temperature before continuing)).
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When the batter has grown in volume by about half, whisk the egg whites in a clean bowl until stiff and then lightly fold into the batter mixture until combined.
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Use either a large, flat-bottomed frying pan, or a baking stone and heat over a medium to low setting, until the base is hot.
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Using a thick wad of kitchen paper to prevent burnt fingers, rub the surface with a dot of butter.
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Drop spoonfuls (approx 1 tablespoon) of batter onto the pan surface, leaving a good gap between them (work in batches of 5 to 6) and cook until the base is golden, the surface is getting a slight skin and the edges are firming a little (about 50 to 60 seconds).
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Flip over with a spatula and cook the other side until golden and just set (they should be soft, but not squidgy).
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Remove the blinis from the pan and wrap in a clean tea towel to keep moist and warm until all are cooked.
To Make the ‘Full English’ Bit
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Whilst cooking the Blinis, cook the sausages wrapped in bacon in the oven using the packet instructions (usually about 20 minutes at approx 200 C/400 F/Gas 6.
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Remove the stalks from the mushrooms and gently fry in a little olive oil until golden. Set aside in the oven in a heat-proof dish (covered with foil) until ready to eat.
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To make the scrambled egg, beat the egg lightly in a bowl with a dash of milk and season to taste. Add a small knob of butter. Pour into a small saucepan and gently heat, stirring frequently until the mixture has cooked and scrambled.
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Putting it all together : Layer a blini with a teaspoon of scrambled egg, topped with a fried mushroom and finally a sausage wrapped in bacon. Serve and enjoy.
Notes
Gluten Free Blinis can be made ahead of time. Store in an airtight container in the fridge and warm in the microwave for a few seconds to ‘refresh’.
The flour blend used (Gluten Free Alchemist Rice-Free Mix B) can be found on the Flours and Flour Blending page on the website.
It is easy to make oat flour by blending oats into a fine powder – see Flour Blending Page link as above.
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