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Creepy Carrot Mummies

  • RECIPE MAKES: 10
  • COOK TIME: 1 hour 10 minutes
  • THIS RECIPE IS EXCHANGE FREE

This low protein halloween snack recipe is sure to impress at a Halloween party! These Creepy Carrot Mummies are exchange free and ideal for those on a low protein diet.

Step 1

Place warm water, dried yeast and psyllium husk powder into a mixing bowl and stir until combined.

step 2

Leave to rest for approximately 10 minutes.

step 3

Add Fate low protein all-purpose mix, olive oil, salt, mixed herbs, tomato purée and garlic purée into the mixture and combine by hand until a dough forms. Knead for 2 minutes.

step 4

Loosely cover the bowl and leave the dough to rise for 30 minutes in a warm place.

step 5

Whilst the dough is rising, preheat the oven to 200°C/180°C fan/gas mark 6. Place the carrots onto a baking tray, cover with 1 tbsp of oil, mixed herbs and salt and pepper.

step 6

Roast in the oven for 10 minutes, then remove from the oven and allow to cool.

step 7

Dust hands with Fate low protein all-purpose mix and divide dough into two equally sized balls.

step 8

Roll each dough ball into a circle.

step 9

Using a pizza cutter, cut the dough into 1 cm strips.

step 10

Wrap the cooled carrots in the dough strips, leaving a small gap at the top for the eyes, and place on a baking tray.

step 11

Brush remaining oil onto the pastry and bake in the oven for 20 minutes or until browned.

step 12

Meanwhile, mix the mustard powder with the water to create a thick paste.

step 13

Remove Carrot Mummies from the oven and dab 2 dots of the mustard paste in the pastry gaps to make eyes and serve hot or cold.

Fate low protein all-purpose mix is a food for special medical purposes and must be used under medical supervision.

  • To make the dough:
  • 370 ml Warm water
  • 1 x 6g sachet Dried yeast
  • 9g Psyllium husk powder
  • 500g Fate low protein all-purpose mix (plus extra for dusting)
  • 3 tbsp Olive oil
  • ½ tsp Salt
  • 1 tsp Mixed dried herbs
  • 1 tsp Tomato purée
  • 1 tsp Garlic purée
  • To make the filling:
  • 10 Small carrots, peeled
  • 2 tbsp Oil
  • 1 tsp Mixed dried herbs
  • Salt and pepper, to taste
  • 20g Mustard powder
  • 1 tsp Water