Peel andtop & tail the carrot, then slice very thinly. rapeseed/canola). Blitz the rest of the ingredients together for 30 seconds or so, until you havea thick marinade. Place the carrotandmarinadeintoa dish, mix together so thatall of the carrot slices arecoated, and set to one side for 30 minutes. Heat your oven to 200°C/400°F. Place the carrot strips side-by-side on cookie sheet (line it with parchment or a silicone mat if it’s not non-stick), spread the rest of the marinade evenly over the strips, and then bake for 15-25 minutes, depending on how crispy you want your ‘bacon’ to be. 1 largecarrot. 1 tbsp tahini. 1 tbsp maple syrup. 5 tsp coconut aminos
Combine all ingredients together in asaucepanandheat over low heat until simmering. I have kept this going for a few hours, addingadditionalwater when needed
3/4 to 1 cup olive oil, extra-virgin olive oil, or anygood-tasting oil. 1/4 cup good-tastingvinegar or lemon juice. 1/2 teaspoonsalt. 1/8 to 1/4 teaspoonblack pepper
½ teaspoon onion powder. ½ teaspoon chili flakes. ½ teaspoon dried oregano. ½ teaspoonblack pepper. Measureall the spices as mentioned above Put all the ingredients in a bowl and stir thoroughly Put in ajarandstore 2 tbsp Chili Powder mix. 2 tbsp paprika. 1 teaspoonsalt. 1 teaspoongarlic powder
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