With an ice cream scoop (or 2 teaspoons) form small balls of dough and
place on a baking tray lined with baking paper.
Baking for 12 - 14 minutes then remove from the oven and leave to cool
on a baking tray for 5 minutes.
Spread this mixture out really thinly on parchment paper
laid on a baking tray — use a spatula to get the mixture really thin.
Spread
evenly on the baking tray and bake for 12 - 15 minutes, until fork tender and lightly browned, tossing halfway through.
I put the shapes
on a baking tray on grease proof paper and then into the oven on a low heat for 3 hours.
Place the zucchini, eggplant and
garlic on a baking tray, drizzle with olive oil, sprinkle with salt and roast for about 35 minutes.
Spread the
cubes on a baking tray lined with tin foil and bake for 24 - 35 minutes or until they are tender and golden brown.
Turn the spaghetti squash upside
down on a baking tray and cook for 35 - 45 minutes, depending on the size.
Spread the
almonds on a baking tray and place in the oven for approximately 10 minutes, until they just start to turn golden.