This mini blini recipe makes a delicious gluten-free appetizer to please the whole family. The mini blinis are similar to pancakes and can be customised with your favourite toppings.
In a medium bowl beat the eggs, and mix with melted butter and almond milk.
Sift the buckwheat flour with salt and baking soda in a large bowl, then add the egg mixture and whisk to incorporate and obtain a batter.
Add the parsley and mix to combine.
Spray a non-stick skillet with coconut oil, and scoop the batter into little pancakes of about 2 inch diameter.
Cook for 3 minutes, then flip over and cook 2 more minutes. Continue the same with the rest of the butter.
Prepare the miso beet cream - add all the ingredients into a food processor and pulse to obtain a creamy mixture.
In a medium bowl mix the grated horseradish with the Greek yogurt.
Arrange the mini blinis on a large serving plate, add the miso beet cream, top with horseradish yogurt, diced apple, pickled onion and garnish with chopped fresh parsley.
Serve right away.