Coconut Bacon
Ingredients
- 2 tablespoons low sodium tamari
- 2 teaspoons extra virgin olive oil
- 11/2 tablespoons apple cider vinegar (recently declared fodmapfriendly ??)
- 1 tablespoon maple syrup
- 1/4 teaspoon smoked paprika
- 2 cups coconut flakes/large flake coconut
Preparation
Whisk the tamari, oil, vinegar, syrup, and paprika in a medium sized mixing bowl
Add the coconut and mix it around until it's all evenly coated
Allow the coconut to sit for at least ten minutes, so that it soaks all of the marinade up
To prepare in the oven, preheat the oven to 300f
Spread the coconut evenly over a foil or parchment lined baking sheet
Bake for 15-18 minutes, stirring twice along the way to prevent burning
Start checking for doneness right before 15 minutes have passed
Let cool completely before serving
To prepare in a dehydrator, spread the coconut on a teflex lined dehydrator sheet and dehydrate for 8 hours, or until crispy and dry
You can mix it around a few times to make sure it dehydrates evenly
Notes
Coconut bacon can be stored in an airtight container in cool, dark place for up to 1 month
You can put coconut bacon on soups, stews, sandwiches, wraps, baked potatoes, salads…my gosh, the list goes on
Right now, as you can see, one of my favorite uses for coconut bacon is to add a little salty, smoky, sweet flavor to toast or lettuce wraps
It’s divine, and the addition of freshly sliced tomato, if you have it, is even better
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