Carrot Charoset - Low FODMAP

Carrot Charoset on Lundberg Thin Stacker

• I adapted my Sephardic charoset recipe to make it a low-FODMAP recipe. Like it’s predecessor, the cayenne pepper gently sneaks up on you. 
• You can use ground cumin, or for extra flavor, toast whole cumin seeds as directed below.
• The directions use a food processor but a meat grinder will work equally well.

1 cup cashews or walnuts (as is or toasted)
½ pound finely-shredded carrots
2 navel oranges
½ pound red seedless grapes (weigh without stems)
1 teaspoon cinnamon
1 teaspoon cardamom
1 teaspoon ground cumin (For extra flavor, substitute whole cumin seeds as directed below.)
1/16 to ¼ teaspoon of cayenne (Start with 1/16 teaspoon. Add more if you wish.)

• This first step is optional. If you want to use ground cumin, skip this step. Put 1 teaspoon whole cumin seeds in a dry skillet (no oil) for just a minute or two. Watch carefully so they do not burn. When the time is up, get the seeds out of the skillet or they will continue to cook and may burn. Grind the cumin seeds with a mortar and pestle. Set aside.
• Whirl the nuts in food processor (or through a meat grinder) until finely chopped. It will make approximately one cup or less. Place in large mixing bowl. Don't bother washing the food processor until you are all done. The fruit juices will "clean off" the nut powder. 
• Add the shredded carrots to the mixing bowl. 
• Wash and rinse the navel oranges very well. Remove the blossoms. Slice the orange (rind and all). Whirl it in the food processor to fully chop. Add to mixing bowl. 
• Whirl the grapes in food processor until very finely chopped. Add the cinnamon, cardamom and cumin. Add 1/16 teaspoon of cayenne. Whirl to mix. Add to mixing bowl. 
• Mix all the ingredients by hand until well blended. Check flavor. Add more cayenne if desired. 
• Place in a covered container and chill.