I recently made these low carb pumpkin pie blinis for a Thanksgiving get-together.
Right here in sunny SA!
Personally, I’ve never had a white Christmas or really experienced a cold Christmas holiday season.
My parents live in Florida in the US and although it’s winter there during the December holidays, it rarely gets very cold.
The last two trips we took there in December weren’t really that cold, but you still get swept up in the whole ‘White Christmas’ vibe…
The air filled with cinnamon-spice, tummies full of eggnog and anything-pumpkin-spiced…
I love it!
But then again, I also love our sunny SA Christmases, with braais, cold wine and lots of fun in the sun.
These pumpkin pie blinis make fantastic cold bites for a festive gathering – the best of both worlds!
[recipe title=”Low Carb Pumpkin Pie Blinis” servings=”36 blinis” time=”1hr” difficulty=”easy”]
You will need:
500 g pumpkin, cubed, steamed & mashed
1 tsp xylitol
1 tsp cinnamon
1/2 tsp mixed spice
pinch of salt
2 tbsp. psyllium husks
3/4 cup almond flour
2 eggs
1 tbsp. butter
Mix everything together really well.
Prepare a baking sheet with parchment paper and dollop spoonfuls of the mixture onto the paper.
Flatten them into fat little disks.
Bake at 180C for 15 minutes.
Let it cool.
Serve with dollops of plain, full fat cream cheese and cranberry relish.
To make the cranberry relish, simply simmer dried cranberries {unsweetened} in some rooibos tea and add a a few drops of orange essence. Simmer until the cranberries have swelled and most of the liquid has gone.
These low carb pumpkin pie blinis are great little holiday appetizers, no matter where you are for the holidays!
These will be on my Christmas-Eve menu, how about you?
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