Interstitial Cystitis Friendly Ginger-Turmeric Mini Flatbread Bites with Carrot
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Learn more āIngredients
4 servings
For the flatbread
- Ā¾ cup rice flour
- Ā¼ cup tapioca starch
- Ā½ tsp ground turmeric
Ingredient notesTurmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/8 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
Turmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
- 1 tsp fresh ginger, finely grated
Ingredient noteFresh ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/2 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- Ā½ tsp fine salt
- Ā½ cup warm water, plus more as needed
- 2 tbsp olive oil, divided
For the carrot topping
- 3 medium carrots (about 10 oz), peeled and cut into 1-inch pieces
- 1 tsp fresh ginger, finely gratedIngredient note
Fresh ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/2 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- Ā¼ tsp ground turmericIngredient notes
Turmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/8 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
Turmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- Ā¼ tsp fine salt
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)Can be omitted
fresh cilantro
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Toss the carrot pieces with 1 tbsp olive oil, 1 tsp grated ginger, 1/4 tsp turmeric, and 1/4 tsp salt on a parchment-lined baking sheet until evenly coated. Spread in a single layer and roast for 25ā30 minutes, turning once halfway through, until the carrots are tender and caramelized at the edges.
- 2
Transfer the roasted carrots to a blender or food processor. Add the apple cider vinegar and blend until smooth, scraping down the sides as needed. The spread should be thick and creamy ā if it seems too stiff, add water 1 tsp at a time until it reaches a spreadable consistency. Taste and adjust salt. Set aside.
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