Peel andtop & tail the carrot, then slice very thinly. rapeseed/canola). Blitz the rest of the ingredientstogetherfor 30 seconds or so, until you haveathickmarinade. Place the carrotandmarinadeintoadish, mixtogether so thatall of the carrotslicesarecoated, and set to one sidefor 30 minutes. Heat your oven to 200°C/400°F. Place the carrotstripsside-by-side on cookie sheet (lineitwithparchment or asiliconematifit’s not non-stick), spread the rest of the marinade evenly over the strips, and then bakefor 15-25 minutes, depending on howcrispy you want your ‘bacon’ to be. 1 largecarrot. 1 tbsp tahini. 1 tbsp lightoil (e. 1 tbsp maple syrup. 5 tsp coconut aminos. 1 tsp liquid smoke
3/4 to 1 cup oliveoil, extra-virginoliveoil, or anygood-tastingoil. 1/4 cup good-tastingvinegar or lemon juice. 1/2 teaspoonsalt. 1/8 to 1/4 teaspoonblack pepper
½ teaspoononion powder. ½ teaspoonblack pepper. ½ teaspoonchiliflakes. ½ teaspoondriedoregano. Measureall the spicesasmentionedabove Put all the ingredientsina bowl andstir thoroughly Put inajarandstore 2 tbsp Chili Powder mix. 2 tbsp ground cumin. 2 tbsp paprika. 1 teaspoonsalt. 1 teaspoongarlic powder
Refrigerate melted oilsforan hour or untilwhiteandsolid. The saucepan should have enough waterinitthat the watertouches the bottom of your glass double boiler, but doesn’t spill out
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