Scallion Blinis

• 1/3 c almond flour
• 1/3 c regular flour or gluten free
• 1/2 t baking powder
• 1/8 t baking soda
• 1/4 t salt
• 1/8 t black pepper
• 1 t psyllium husks
• 1 t sesame seeds
• 1/4 t turmeric
• 1/4 t onion powder (optional)
• 1/2 c scallion, white to about 1″ of green, minced
• 1 egg
• 1 T melted ghee
• 1 T pumpkin puree (or applesauce or potato or sweet potato puree)
• 1T Avocado oil & 1 t ghee for frying

Prepare dipping sauce (recipe follows) so the flavors meld.

Combine the dry ingredients & scallions in one bowl & combine the wet ingredients in another — excluding the avocado oil & ghee for frying. Add the wet combo to the dry & stir well. The batter should be relatively moist & hold its shape in a teaspoon.

In a flat pan or griddle, heat the avocado oil & ghee to medium (375°F). Drop the batter by teaspoonfuls onto the heated surface, shaping them a bit with the back of a small spoon dipped in water. When the blini looses its gloss, flip it and cook the other side until brown.

Place cooked blinis on a paper towel lined wire rack for a bit. Serve immediately; keep them warm in a 200°F oven; or serve at room temperature. They reheat very well after refrigerated by pan frying again. Makes about 24 blinis.

Asian Dipping Sauce

• 1/4 c soy sauce
• 2 T rice wine vinegar
• 2 T toasted sesame oil
• 1 T mirin
• 1 T agave or honey or maple syrup
• 1 garlic clove (pressed or hyper-minced)
• 1 t ginger hyper-minced
• Heat – your choice – a dash cayenne or a bit of chili garlic paste
• 2 T very thinly sliced scallion (green part)

Mix all ingredients & let stand for an hour. Serve. Refrigerate to store.

Cooper & Thief Caramelized Onions & Scallions

• 1 c yellow onion cut into crescents
• 6 scallions, white part only, cut into 1/4 inch diagonal slices
• 1 t butter
• 1 t avocado oil
• 1/4 c Cooper & Thief red wine blend
• 1/4 t sea salt
• Freshly ground black pepper

In a small skillet heat the butter & oil. Add the onions & scallions & salt & pepper. Cook stirring constantly until the alliums are translucent & start to turn golden. Add wine, salt & pepper. Cook until all liquids evaporate.

Top blinis with caramelized onions & bits of triple cream (or brie). Serve warm or at room temperature.

ENJOY! Alliums are HUGE immunity boosters!