Low Fiber Ginger-Turmeric Mini Flatbread Bites with Carrot

Total time1 hr 5 min

Prep time20 min

Cook time35 min

4.7

(16)

Low Fiber Ginger-Turmeric Mini Flatbread Bites with Carrot

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the flatbread

¾ cup rice flour
¼ cup tapioca starch
½ tsp ground turmeric
1 tsp fresh ginger, finely grated
Ingredient note
Low residue diets limit seeds and coarse spices. Only a trace of fresh fresh ginger is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
½ tsp fine salt
½ 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
Ingredient note
Low Residue diets limit fibrous vegetables, but the carrot here is peeled and cooked until soft, and the amount per serving stays moderate, so it is likely Low Residue. If you prefer to always avoid carrot, please tap it and change its rating to Red.
1 tsp fresh ginger, finely grated
Ingredient note
Low residue diets limit seeds and coarse spices. Only a trace of fresh fresh ginger is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
¼ tsp ground turmeric
1 tbsp olive oil
1 tbsp apple cider vinegar
¼ tsp fine salt

For serving

2 tbsp fresh parsley, finely chopped (optional)
Ingredient note
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 1/2 teaspoons per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
1 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°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 25–30 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 — if it seems too stiff, add water 1 tsp at a time until it reaches a spreadable consistency. Taste and adjust salt. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!