Thursday, 4 January 2018

'The Full English'... Breakfast Blinis (gluten free)

I have wanted to make these Blinis for ages and having been gifted a Baking Stone for Christmas, I had the perfect excuse to get creative...... So today I present to you.... 'The Full English'... Breakfast Blini. Doesn't that look tempting?

Soft, light gluten free blinis made with oat flour, topped with a spoonful of moist scrambled egg, a succulent, lightly fried chestnut mushroom and finally a salty bacon-wrapped crisp-roasted, meaty cocktail sausage...... A mouthful of traditional English breakfast deliciousness..... perfect for entertaining friends after a sociable night before.....

Well I say it's a full English...... the connoisseurs amongst you will notice a distinct absence of tomato. There is of course nothing to stop you from adding a slice into the stack, but as these are bite-sized morsels, designed to be hand-held, I didn't want to risk embarrassing the guests with drippy, squirty tomato mess.

As is probably the case for most foodies, a Christmas kitchen gadget or two was inevitable and this year, I was the grateful recipient of both a Waffle Maker (recipe coming soon) and a Baking Stone.

Although you can use a large flat-bottomed frying pan to make blinis, it can be quite fiddly getting a spatula flat under them to flip or to remove from the pan. The baking stone (which is effectively a heavy, flat, coated, cast-iron plate) is absolutely perfect for the task. It gets hot..... really hot..... and retains an even heat throughout the cooking process and well beyond. I am loving using it and thinking maybe crumpets are next on my list.....

The blini recipe I have used here is a slight adaptation of a Naomi Devlin recipe. I attended a gluten free pastry course with Naomi back in May last year down at River Cottage and was truly impressed with her knowledge, so her recipe for buckwheat blinis seemed a good place to start. They were good, but Miss GF was less keen on the slightly bitter kick that comes from the buckwheat seed. For the recipe I have posted here, I neutralised the flavour slightly by revamping the flour blend, without damping the nutritional content, adding a good ratio of creamy oat flour...... In fact, using oat flour made these blinis perfect breakfast fodder...... an ideal complementary base for the 'Full English' flavours on top.

Although they are at their best when freshly made, the blinis can be made ahead of time and (just like shop-bought versions) can be easily 'refreshed' by a few seconds in the microwave.

So next time you have guests staying over, why not treat them to something a little different for breakfast?

I am sharing my 'Full English' Breakfast Blinis with :

Cook Blog Share with Everyday Healthy Recipes

Brilliant Blog Posts with Honest Mum

Baking Crumbs with Only Crumbs Remain - given that these blinis were made on a Baking Stone, I am sneaking these little babies in......

Recipe of the Week with A Mummy Too

Free From Fridays with Le Coin De Mel and Free From Farmhouse

Fiesta Friday #205 with Angie, The Frugal Hausfrau and Food Eat Love

'The Full English'... Breakfast Blinis - with gluten free Oat Blinis 

Ingredients - Oat Blinis (adapted from a blini recipe by Naomi Devlin) - makes approx 16 blinis

90g plain gluten free flour mix (I used my rice free flour blend)
40g GF oat flour (make your own as here)
2 large eggs - separated
100g full fat Greek yoghurt/plain yoghurt
140 ml full fat milk (or use semi-skimmed with a dash of cream)
3g Easy Bake Yeast (I used Allinson's)
pinch fine sea salt

The 'Full English' bit.... (for 16 blinis)

approx 16 raw cocktail sausages wrapped in bacon (I used ready wrapped mini pigs in blankets)
approx 16 chestnut (or other closed cup) mushrooms 
3 large/4 medium eggs 
a dash of milk
a knob of butter
salt and pepper seasoning to taste


  1. Blinis - In a large bowl, whisk together the flours, egg yolks, yoghurt, milk, yeast and salt until well blended. Set aside in a warm place to prove for a couple of hours (or prove in the fridge overnight (remembering to bring back to room temperature before continuing)).
  2. When the batter has grown in volume by about half, whisk the egg whites in a clean bowl until stiff and then lightly fold into the batter mixture until combined.
  3. Use either a large, flat-bottomed frying pan, or a baking stone. Heat over a medium to low setting, until the base is hot and then (using a thick wad of kitchen paper to prevent burning fingers), rub the surface with a dot of butter.
  4. Drop spoonfuls (approx tablespoon) of batter onto the surface, leaving a good gap between them (I worked in batches of 5 to 6) and cook until the base is golden, the surface is getting a slight skin and the edges are firming slightly (about 50 to 60 seconds). Flip over with a spatula and cook the other side until golden and just set (they should be soft, but not squidgy).
  5. Remove the blinis and wrap in a clean tea towel to keep moist and warm until all are cooked.
  6. Whilst you are cooking your Blinis, cook the sausages wrapped in bacon in the oven using the packet instructions (usually about 20 minutes at approx 200 C).
  7. Remove the stalks and gently fry the mushrooms in a little olive oil until golden. Set aside in the oven in a heat-proof dish (covered with foil) until ready to eat. 
  8. To make the scrambled egg, beat the egg lightly in a bowl with a dash of milk and seasoned to taste and add a small knob of butter. Pour into a small saucepan and gently heat, stirring frequently until the mixture has cooked and scrambled.
  9. Putting it all together : Layer a blini with a teaspoon of scrambled egg, topped with a fried mushroom and finally a sausage wrapped in bacon. Serve and enjoy.
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