How was your Christmas? I hope you had a lovely day with your loved ones.
With the party season well and truly in full swing, and New Year’s Eve now upon us, today I thought I’d share one of my all-time favourite party foods. I love it because it can all be made ahead of time and is easily transportable, and then I just quickly put the pieces together once we arrive.
On weekends when I feel like a special treat, I even make these for brunch! If you’re not a fan of smoked salmon, you can use smoked chicken breast (which you can buy at the Supermarket), or even leftover sliced roast meat. It’s such a versatile recipe – and if you have any leftover garlic and herb cashew cream, it makes a great dip with veggie sticks too!
Teff Pikelets with Smoked Salmon
Ingredients
Pikelets:
- 1 cup Teff Flour
- 1 cup Gluten Free Flour
- 4 tsp Gluten Free Baking Powder
- 2 Eggs
- 1 1/2 cups Coconut Milk
- 2 tbsp Light Olive Oil
- 4 Spring Onions thinly sliced
- 4 tbsp Fresh Dill chopped
- 2 tbsp Light Olive Oil
Topping:
- 1 cup Cashew Cream - Savoury see recipe
- 2 cloves Garlic crushed
- 1 tbsp chives finely chopped
- 100 g Smoked Salmon
Instructions
Pikelets
- Whisk eggs until thick and foamy.
- Add in half the flour and half the milk.
- Mix well.
- Add remaining flour and milk.
- Mix until smooth.
- Stir through oil, spring onions and dill.
- Heat remaining oil in a heavy based pan and fry large spoonfuls of mixture until small bubble appear
- Flip and cook until brown on both sides.
- Set aside on a plate while you cook the remainder of the batter.
Topping
- To make a Garlic Cashew Cream, combine the crushed garlic and chives with the Savoury Cashew Cream.
- Serve the pikelets topped with garlic cashew cream and smoked salmon
