Source: dLife

Canapes made from chick peas, carrots and a variety of spices.

Servings

1 cup chickpea flour
2.67 cup cold water
0.75 tsp Salt Substitute, Cardia Salt
1 cooking oil, 0.33 second spray
1 tbsp curry powder
2.33 cup sliced carrots
2 cup cold water
1 tbsp butter
1 tbsp honey
2 tsp ground ginger , minced
1 tbsp fresh lemon juice
0.25 tsp Salt Substitute, Cardia Salt
0.12 tsp white pepper
2 tbsp sliced almonds , toasted
2 tbsp fresh cilantro , chopped

1 Add flour, 2 2/3 cups water, and 3/4 teaspoon salt to a medium skillet or saucepan. Stirring continually with a whisk, bring to a boil.
2 Place lid over pan and let simmer over medium low heat for 20 minutes. Take lid off and stir with a whisk until there are no lumps.
3 Spoon mixture into an 11 by 7 inch baking dish, greased with cooking spray. Season with curry powder and place in refrigerator for 1 hour or until hard.
4 Preheat oven to 375 degrees Fahrenheit.
5 Slice flour mixture into 40 (1 inch) cubes. Move each piece to a baking sheet greased with cooking spray. Bake until lightly browned, about 20 minutes. Remove from oven and let stand.
6 Meanwhile, in a large saucepan, mix together carrots, 2 cups water, butter, honey, and ginger and let boil.
7 Place lid over and let simmer over medium low heat for 7 minutes or until carrots are soft. Remove lid and raise heat to medium high. Continue cooking until all liquid is evaporated, about 12 minutes.
8 Using a food processor or blender, pulse together carrot mixture, lemon juice, 1/4 teaspoon salt, and pepper until creamy.
9 Spoon mixture into a resealable plastic bag, close tightly. Cut a small piece in a corner of the bag.
10 Squeeze 1 teaspoon carrot butter onto the top of each canapé. Season canapés with almonds and cilantro.

These can also be made with polenta or grits. This recipe can be prepared in advance, but assembled right before serving.