Anti Inflammatory Rosemary-Garlic Mini Flatbread Bites with Carrot

Total time55 min

Prep time20 min

Cook time25 min

Anti Inflammatory Rosemary-Garlic Mini Flatbread Bites with Carrot

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Ingredients

4 servings

For the flatbread dough

1 cup rice flour
Bob's Red Mill Whole Grain Brown Rice Flour - 24 Oz Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz Pure Living Sprouted Grain Brown Rice Flour Organic Vitacost Superfine Brown Rice Flour - Non-GMO and Gluten Free Arrowhead Mills™ Gluten Free Organic Brown Rice Flour
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¼ cup tapioca starch
½ tsp salt
½ tsp baking powder
⅓ cup warm water
2 tbsp olive oil

For the topping

2 medium carrots, peeled and sliced into ¼-inch rounds
2 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
2 tbsp olive oil
¼ tsp salt

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the rice flour, tapioca starch, salt, and baking powder until evenly combined.

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