Textured plump pillowy sweet Leek Sunflower Blinis littered with black sesame seeds, sea salt and citrus lemon.
Dive into something moist and lush. And, pamper.
This dish will burst your belief that vegan food can’t be simple to make
- When you’ve got a party and need some lush blinis to go with your dips
- When you fancy a nutritious Blini instead of a slice of bread
- When its summery outside and need a light wholesome side to with your salad
Leek Sunflower Blinis was inspired when I had a raw vegan party and my contribution to this, were these Blinis.
These little Blinis are vegan, raw and paleo.
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 200g sunflower seeds
- 50g flaxseeds
- 10g psyllium husk
- 10g black sesame seeds
- 210ml filtered water
- ½ lemon juice
- ½ tsp salt
- ½ leek, chopped
- Grind the sunflower and flax seeds with the salt in a high-speed blender until fine. Place in a bowl with the psyllium husk. Mix well.
- Add in the water and mix until all the powders are integrated.
- Place a 2-inch cookie cutter onto a Teflon tray and spoon into the cookie shape.
- Dehydrate in a dehydrator for 12 hours, turning occasionally. The crackers are done when they are dry on the outside but retain moisture on the inside. Keep in a tight sealed container for no more than a week.