MAKES 200 G (7 OZ)
3 baby fennel bulbs, about 250 g (9 oz) in total
125 ml (4 fl oz/½ cup) extra virgin olive oil
60 ml (2 fl oz/¼ cup) coconut nectar
1 teaspoon fennel seeds
½ teaspoon pink lake salt
Remove the tough outer layer of the fennel bulbs. Cut the bulbs into quarters and combine with the remaining ingredients in a medium bowl.
Put the coated fennel on a baking tray lined with baking paper and cover with another layer of baking paper. Weight the paper down to ensure the fan in the dehydrator doesn’t dislodge the paper. Place the tray in the dehydrator for 12 hours. Turn the fennel bulbs every 3 hours and remove the top layer of baking paper halfway through to allow caramelisation.
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 fennel, 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.