Creepy Carrot Mummies

DOUGH

• 3/4 cup warm water 1
• Tbsp dry yeast
• 1 Tbsp psyllium husk powder
• 1 3/4 cups (240 g) low protein all-purpose baking mix
• 1 Tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp paprika
• 1 tsp dried mixed herbs
• 1 tsp tomato purée
• 1 tsp garlic purée

FILLING

• 10 medium-sized carrots, peeled
• Cooking oil spray
• 1 tsp dried mixed herbs salt, to taste black pepper, to taste
• 1 Tbsp vegetable oil
• 1 Tbsp ground mustard
• 1 tsp water

1 Combine warm water, yeast and psyllium husk in a mixing bowl. Stir well and allow to stand for 10 minutes.

2 Add low protein baking mix, vegetable oil, salt, paprika, mixed herbs, tomato purée and garlic purée into the mixture. Combine by hand until a dough forms, and knead for 2 minutes.

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

4 Preheat the oven to 390°F.

5 Place the carrots onto a baking tray, spray with cooking oil spray; season with mixed herbs, and salt and pepper to taste.

6 Roast carrots in the preheated oven for 10 minutes, then remove and allow to cool.

7 Dust hands with low protein baking mix and divide the dough into two balls.

8 Roll each dough ball into a circle.

9 Using a pizza cutter, cut the dough into 1/2 inch strips.

10 Wrap the dough strips around the cooled carrots, leaving a small gap at the top for the eyes.

11 Place on a baking tray and brush with vegetable oil. Bake for 20 minutes or until browned.

12 Mix mustard powder with the water to create a thick paste.

13 Remove the Carrot Mummies from the oven. Use a toothpick to dab 2 dots of mustard in the pastry gaps of each to make eyes.

14 Serve hot or cold.