Peel andtop & tail the carrot, then slice very thinly. rapeseed/canola). Blitz the rest of the ingredientstogether for 30 seconds or so, until you haveathickmarinade. Place the carrotandmarinadeintoadish, mixtogether so thatall of the carrotslicesarecoated, and set to one side for 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 bake for 15-25 minutes, depending on how crispy 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
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