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Cumin and Pecan Roast Carrot Dip (low FODMAP, Gluten Free, Dairy Free, Vegan)
Cumin and Pecan Roast Carrot Dip (FODMAP friendly, Gluten Free, Dairy Free, Vegan)
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Cook time: 
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A great snack or appetiser
Ingredients
  • 5 carrots
  • ¼ cup pecans
  • 1 tsp cumin
  • 2 tsp water
  • ½ tsp salt
  • ½ tsp pepper
  • 12 basil leaves
  • 1 tsp garlic infused olive oil
  • 1 tsp chilli infused olive oil
Instructions
  1. Preheat conventional oven to 180 degrees.
  2. Toss the carrots in the infused olive oils and place them in a baking tray.
  3. Cook carrots in the oven for 30 minutes.
  4. Let carrots cool.
  5. Combine carrots and remaining ingredients in a blender until combined with a chunky texture.
  6. Serve with carrot sticks, paleo breadsticks (recipe on blog under snacks or use search bar on homepage to find) or crackers.
Recipe by Eat Pray Workout at https://eatprayworkout.com/cumin-pecan-roast-carrot-dip/