Peel andtop & tail the carrot, then slice very thinly. Blitz the rest of the ingredients together for 30 seconds or so, until you have a thick marinade. Place the carrot and marinade into a dish, mix together so that all of the carrot slices are coated, and set toone 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 onhow crispy you want your ‘bacon’ to be. 5 tsp coconut aminos
Combine all ingredients together in a saucepan andheat over low heat until simmering. You can also throw everything in the crockpot and set it on low or high with the top off
3/4 to 1 cup olive oil, extra-virgin olive oil, or any good-tasting oil. 1/4 cup good-tasting vinegar or lemon juice. 1/2 teaspoon salt. 1/8 to 1/4 teaspoon black pepper
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