Yinarr Meal Pantry

INGREDIENTS

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1 cup shredded coconut

​¼ cup honey

1 desert spoon pure maple syrup
½ cup Virgin Coconut Oil
⅓ cup fresh lemon juice
1 teaspoon vanilla bean

3 eggs, at room temperature

​2 teaspoons grated fresh lemon zest
½ cup coconut flour

1/4 cup almond meal
¼ teaspoon sea salt

1 teaspoon baking powder

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METHOD

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Preheat the oven to 180 degrees Celsius.

In a medium mixing bowl, place honey, maple syrup and coconut oil (heat in microwave if solid until the oil is liquid).

Stir in the lemon juice and vanilla bean, and then whisk in the eggs and lemon zest.
In another bowl, mix together the coconut flour, sea salt, and baking powder until well combined. Combine dry ingredients with  coconut oil mixture.

If the mixture gets too thick  stir in enough of the coconut milk to have the consistency of thick pancake batter.
Spray an 8 x 8 inch baking pan with coconut oil spray, and spoon in the batter.

Bake  for 20-30minutes, or until the center feels “set” when you lightly press down with your finger. Remove and cool completely before cutting.

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Serve with watermelon and rock melon balls.