On each blini layer small amounts of: strawberry pulp, cheese, honey (tiny drop), coulis, basil leaf, freeze-dried strawberry and pepper.

Oat and purple corn blinis

  • 1 cup oat flour
  • 3/4 cup purple corn flour
  • 1/2 tsp sugar
  • 1 tsp baking powder
  • pinch of salt
  • 1 cup milk
  • 1 Tsp coconut oil (+ some more for cooking)
  • 2 eggs

Mix all dry ingredients in one pot, all wet ingredients in another. Add dry ingredients to the wet using a whisk or electric mixer.

Pre-heat a pancake (or a “poffertjes” pan if available) pan. Add a small amount of coconut oil (or spray another type of oil) and spread it well across the pan. Using a tablespoon scoop the blini mix into the pan. Depending on the size of the pan make more than one blini at a time. Cook on one side for about a minute, then turn on the other side. Repeat until all of the batter is used up.

Strawberry pulp and coulis

  • 1 cup fresh strawberries
  • 1 Tsp lemon juice
  • Coconut sugar to taste

Combine all ingredients and bring to boil over medium heat. Puree in a blender (or use a fork). Strain over a fine sieve. Keep the pulp separate from the strained coulis. Store in a sealed container in the fridge. Serve cold.


This recipe is part of 🍴Food Futures > Tasting Tomorrow