Plant-based Blinis with Carrot Lox Topping

Ingredients:

For blinis:

120g plain flour

¼ tsp bicarbonate of soda

1 tsp baking powder 

½ tsp fine sea salt 

200ml soy milk 

2 tsp caster sugar

½ tsp lemon juice

1 tbsp vegetable oil

For vegan lox:

4 carrots 

1 tbsp paprika 

2 tbsp caper brine 

1 tbsp pickle brine 

2 tbsp white wine vinegar

1 tsp fine sea salt 

1 tsp lemon juice

1 tbsp extra virgin olive oil

Small bunch of fresh dill

For topping:

Plant-based cream cheese

Good4U Super Sprouts

Good4U Salad Toppers

Method:

1. In a mixing bowl, whisk together the plain flour, bicarbonate of soda, baking powder, salt, soy milk, caster sugar and lemon juice until smooth. 

2. Place a large frying pan  over a medium heat and brush with some oil. Drop teaspoon sized scoops of batter into the pan to make small circles. 

3. Fry the batter for 2 mins on each side then remove from the pan and set aside. 

4. Next, begin creating the carrot lox by peeling carrots into long thin ribbons using a vegetable peeler. 

5. In a large saucepan of water, boil the carrot ribbons for 3 minutes, then drain and plunge into a bowl of cold water. 

6. Whisk together the remaining lox ingredients in a large bowl, then place the carrot ribbons in the bowl to marinade. 

7. Finally, serve the blinis with a spread of cream cheese, topped with the carrot lox and some sprouts and salad topper seeds.