Yinarr Meal Pantry

INGREDIENTS

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2 x Sweet Potato
4 x Carrot
1 large Leek
¼ cup Chives
1 large Onion
1 cup chopped Green Beans
8 eggs
1 cup coconut flour
Salt and pepper
2 teaspoon Porcini mushroom powder
2 teaspoon curry powder
2 tablespoons of condensed homemade vegetable stock
1 teaspoon baking soda
Juice of ½ lemon

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METHOD

Preheat oven on 150 degree Celsius (fan forced oven) or 180 degree Celsius (no fan oven).  Roughly chop sweet potato, carrot and onion.  Place sweet potato, carrot and onion in a blender bowl and process until fine chopped. Remove outer leaves from leek and roughly slice.  Place leek in food processor bowl with sweet potato and pulse blend until leek is combined well.  Add stock, eggs, salt and pepper, porcini mushroom powder, curry powder and pulse to combine.  Add coconut flour, baking soda, and lemon juice.  Pulse until combined well.  Spoon mixture in a 2 x muffin tray (use muffin paper cups) and cook in oven for 1 hour.  Check if cooked with a bamboo skewer.  When cooked turn out on on a wire tray to cool.  Serve with salad or eat on its own as a healthy snack.