Yinarr Meal Pantry

INGREDIENTS

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100 grams Almond Meal​ (Alternative  50 grams Almond Meal & 50 Grams LSA)

50 grams Coconut Flour

Pinch Salt

50 grams Cocoa Butter or Ghee​

100 grams Cocoa Powder

150 grams Sultanas

30 grams Shredded Coconut

100 grams Coconut Oil or Macadamia Nut Oil

2 Tablespoons Honey

150 grams Hazelnuts

Mint leaf for garnish

 

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BANANA ICE-CREAM

​4 Banana's (frozen)

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For variations add

​1 Vanilla Bean or

1/2 Cup of  Frozen Raspberries, or both.

 

 

METHOD - CHOCOLATE BROWNIE

​Place all ingredients (except hazelnuts) into a food processor. Blend everything together in a food processor until mixed well.  Press into a tray and slice into small squares.  Place in refrigerator to set.  Prior to serving,  place hazelnuts on an oven tray and roast in a 200 degree's Celsius oven for 10 minutes.  Remove from oven and chop roasted hazelnuts roughly. Assemble Paleo Choc Brownies by placing on small brownie square on a plate.  Arrange hazelnuts over brownie.  Gently place another brownie over the hazelnuts and arrange more hazelnuts on top.  Garnish with mint and share with a friend with a cup of tea.

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​​METHOD - BANANA ICE CREAM

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BANANA ICE CREAM (pre-preparation)

Place banana's turning riper than for desired eating into a freezer bag.  Store in the freezer for banana ice cream making.  Ensure banana's are frozen through (approximately 3 hours) in the freezer.

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BANANA ICE CREAM

Remove 4 banana's from the freezer and place in a sturdy food processor.  Using the pulse button, blend the banana's until just smooth.

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Spoon banana ice cream into an air tight container and return to the fridge.  Serve with pancakes or spoon into a bowl and eat on its own.  ​For variation, cut a vanilla bean in half and scrap the vanilla beans.  Place beans in the food process with banana's and proceed as directed above.  Add frozen raspberries for another variation.

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