INGREDIENTS
450 g
Carrot
1
small bunch Cilantro, fresh
1 tsp
Coriander, ground
3 cloves
Garlic
2 tbsp
Lemon juice, fresh
1 1/2 tbsp
Tahini paste
1/3 cup
Coconut flour
1
Sea salt and coarse black pepper
2 tbsp
Sesame seeds
5 tbsp
Olive oil, extra virgin
1 tsp
Cumin, ground