Yinarr Meal Pantry

INGREDIENTS

​

    1/3 cup almond meal
    1/4 cup  coconut flour
    1 cup egg whites (approximately12 egg whites)
    2 tablespoon Ghee or Clarified Butter (for cooking flat bread)
    2 table spoon palm vinegar
    1 teaspoon gluten-free baking powder
    1 tablespoon coconut water or agave nectar or honey
    1/2 cup water
    1/2 teaspoon salt or to taste
    1/2 teaspoon porcini mushroom powder

 

​METHOD

Add all dry ingredients to blender; blend on high speed for 20-30 seconds.

Place dry ingredients into large mixing bowl; add in all other ingredients except for the Ghee/Clarified Butter, that will be used for coating the frying pan. Mix all ingredients together until thin batter forms and all dry ingredients are incorporated.

Heat frying pan on low heat. In a small bowl, melt ghee/clarified butter or coconut oil in the microwave if solid. With a pastry brush apply a thin coating all over your frying pan.

Using a ladle pour 1/4 cup of the batter into the greased frying pan and swirl it around to spread it out in the pan until it’s the size you want.

Cook until lightly browned and firm on one side, flip over and cook other side until also lightly browned and firm.