Oral Allergy Syndrome 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
- 1 tsp fresh ginger, finely grated
- 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
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.
- 1 tsp fresh ginger, finely grated
- Ā¼ tsp ground turmeric
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- Ā¼ tsp fine salt
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Can be omittedfresh parsley
- 1 tbsp fresh cilantro, roughly chopped (optional)
Can be omittedfresh 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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