DEHYDRATED BABY HEIRLOOM CARROTS

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Aug
01

MAKES 330 G (11½ OZ)

380 g (13½ oz) baby heirloom carrots, trimmed

125 ml (4 fl oz/½ cup) extra virgin olive oil

60 ml (2 fl oz/¼ cup) coconut nectar

½ teaspoon pink lake salt

2 cardamom pods, crushed

½ teaspoon fennel seeds (optional)

Combine all the ingredients in a medium bowl.

Line a baking tray with baking paper. Spread out the coated carrots on the tray and put them in the dehydrator for 12 hours, turning them every 2 hours.

Serve immediately or store in a sterilised glass jar in the refrigerator. These will keep for up to 4 days. When you’re ready to use the carrots, remove them from the jar and put them on a baking tray in the dehydrator for 10–20 minutes to warm slightly and remove the chill.

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