Curried Chickpea Canapés with Ginger-Carrot Butter

Ingredients

• 2 tablespoons almonds toasted sliced
• 1 tablespoon butter 
• 2.3 cups carrots thinly sliced
• 1 cup bob's mill garbanzo bean flour 
• 1 tablespoon curry powder 
• 2 tablespoons cilantro leaves fresh finely chopped
• 2 teaspoons ginger fresh minced peeled
• 1 tablespoon honey 
• 1 tablespoon juice of lemon fresh
• 0.3 teaspoon sea salt fine
• 0.8 teaspoon sea salt fine
• 2 cups water 
• 2.7 cups water cold
• 0.1 teaspoon pepper white
• 20 servings canapes 
• 20 servings canapes 

Equipment

• food processor
• frying pan
• sauce pan
• oven
• knife
• whisk
• baking pan
• ziploc bags
• measuring cup

Directions

1. To prepare canaps, lightly spoon flour into a dry measuring cup; level with a knife.
2. Combine flour, 2 2/3 cups water, and 3/4 teaspoon salt in a medium saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Cover, reduce heat, and simmer 20 minutes. Uncover and stir with a whisk until smooth.
3. Pour into an 11 x 7-inch baking dish coated with cooking spray; sprinkle evenly with curry powder. Chill 1 hour or until firm.
4. Preheat oven to 37
5. Cut chickpea mixture into 40 (1-inch) squares; place on a jelly roll pan coated with cooking spray.
6. Bake at 375 for 20 minutes or until golden. Cool.
7. To prepare butter, combine carrot, 2 cups water, butter, honey, and ginger in a large saucepan. Bring mixture to a boil. Cover, reduce heat, and simmer 7 minutes or until carrot is tender. Increase heat to medium-high; uncover and cook 12 minutes or until liquid is absorbed.
8. Combine carrot mixture, lemon juice, 1/4 teaspoon salt, and pepper in a food processor; process until smooth.
9. Place carrot butter in a zip-top plastic bag; seal. Snip a small hole in 1 corner of bag; pipe about 1 teaspoon carrot butter onto each canap.
10. Sprinkle canaps evenly with almonds and cilantro.