A perfect high-protein recipe to wow your guests!
*Blinis can be frozen without the toppings.
*For a delicious variation, try this recipe with Natrel’s Roasted Red Peppers Dip and Spread.
Serves
24
Preparation
15 min
Cooking
25 min
Ingredients
- 2 packages (190 g) of cherry tomatoes on the vine
- 1 cup (250 ml) fresh or frozen corn kernels
- 2 tsp (10 ml) olive oil
- Salt and pepper, to taste
- ¾ cup (180 ml) Natrel milk
- ½ cup (125 ml) Natrel Chives and Garlic Whipped Dip and Spread
- 2 large eggs
- ½ cup (125 ml) golden flax seeds, ground
- 2 tsp. (10 ml) baking powder
- 1 cup (250 ml) all-purpose flour
- Natrel Salted butter and olive oil for pan frying
Topping
- ½ cup (125 ml) Natrel Chives and Garlic Whipped Dip and Spread
- ¼ cup (60 ml) basil leaves
- ½ cup (125 ml) shoots or sprouts, as desired (optional)
Preparation
- Preheat the oven to 230 °C (450 °F).
- Place the tomatoes and corn in a pyrex dish about 8” x 8” (20.3 cm x 20.3 cm) and cover with olive oil. Season with salt and pepper, then bake for 25 to 30 minutes.
- In a medium bowl, combine the milk, Whipped Dip and Spread, and eggs.
- Stir the flax seeds and baking powder into the liquid preparation. Add the flour and mix one last time.
- Cover the bottom of a large frying pan preheated on medium with a mixture of butter and olive oil.
- Form 6 small blinis about 5 cm in diameter, using about 15 mL (1 tbsp.) of dough per blini. Fry for 3 to 4 minutes on each side. Repeat with the remaining dough.
- Serve the blinis topped with a spoonful of Whipped Dip and Spread, a basil leaf and a small amount of the tomato and corn mixture. Garnish with shoots or sprouts, if desired.
