Ingredients
*3 cups flaked unsweetened coconut (Moist flakes in Australia)
-
1/4 cup gluten-free tamari (can sub soy sauce)
-
1 Tbsp liquid smoke or less to taste
-
2 Tbsp maple syrup
-
1 tsp smoked paprika
- sea salt to taste
Instructions
- Preheat the oven to 160'C.
- In a mixing bowl whisk tamari, liquid smoke, maple syrup, and smoked paprika together.
- You can adjust any of the measurements to make it smokier, saltier, or sweeter. It might just be a matter of preference for some people.
- Add the flaked coconut into the mixture and lightly toss with a spoon to coat evenly.
- Spread out evenly onto a baking sheet (or 2) heavily greased with coconut oil... I lined mine with baking paper, and everything worked out just fine, no oil needed,
- Bake for 20 mins but toss the mixture on the sheet every 5 mins. Make sure you set the timer so you don't forget and burn the whole batch (which we may have done before!)
- Sprinkle with sea salt right out of the oven and remove the coconut fakin' bacon from the baking sheet, which is so hot it will continue to brown. Dump it onto a large plate or another baking sheet to cool.
- Store in an air tight container or jar and use it on everything.... kale caesar salad, avocado on toast, a bacon mushroom melt, or even maple bacon scones! The possibilities are endless.
Notes
- The recipe does make a very smokey, pleasant, bacon-ish crunchy addition, it could be considered too smokey for some, so if you don't love the taste of smoke id half the liquid smoke.
- be aware that the crispy crunchy goodness does soften if it gets moist, so you can't use it in a recipe like soup, but as a garnish its great, if you want to add it to salad with damp leaves or dressing, do it just before serving or take them in a separate container if travelling.