Seed Oil Free Ginger-Turmeric Mini Flatbread Bites with Carrot
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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
- 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
- 1 tsp fresh ginger, finely grated
- 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)
- 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.
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