500g tapioca flour
200g sweet potato
300g cooked carrot
3 tablespoons coconut oil
1 tablespoons salt
1 tablespoon oregano
1. Pre-heat oven at 180C.
2. Food process carrots, sweet potatoes, coconut oil and salt.
3. In a bowl mix tapioca flour, carrot puree and oregano. Form balls and place in a baking sheet.
4. Bake until it starts to get golden and it puffs up.
Recipe developed by Alessandra Luglio and team.