Gluten Free Blinis with Fermented Cashew Sour Cream, Red Sauerkraut & Dill

Gluten Free Blinis with Fermented Cashew Sour Cream, Red Sauerkraut & Dill.

I love to share ideas on the many ways you can incorporate fermented foods, so here’s a fab snack idea, and one you can use for special occasions with friends.

Blinis make a great carrier for the yummy gut goodness and delicious taste this recipe will give you.

And the Blinis are gluten free which makes them even more gut friendly.

Let’s goooooooo:



  • 2/3C gluten free flour (you can use buckwheat, chickpea or rice flour)
  • 1 teaspoon baking powder
  • 2/3C almond milk
  • 2 egg whites
  • olive oil or coconut oil or butter for the pan
  • s&p
  • To garnish:
  • Cashew Sour Cream – see my recipe HERE
  • Red Cabbage and Cranberry Sauerkraut – see my recipe HERE
  • Dill



In a large bowl add the gluten free flour, baking powder, salt and pepper, milk and whisk until you get a lump-free batter.

In a separate bowl, whisk the egg whites until soft peaks form, then gradually fold the whisked egg whites into the batter, until fully mixed in.

Heat a large frying pan over medium high heat, add some olive oil, coconut oil or butter, then spoon a tablespoon of the batter into the pan to make a small pancakes, about 3 cm in size.

Cook on one side for about a minute, then flip them on the other side and cook for another minute, or until golden brown.

Remove from the heat and place in oven to keep warm, while you finish making the rest.

Garnish with Cashew Sour Cream on the bottom, add the Red Sauerkraut and top with Dill and serve.

Serves about 4 people.

The Blinis are so versatile you can use them as a base for any of your favorite toppings, just don’t forget the Sauerkraut!


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Enjoy! 😘


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