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.