If you miss the crunchy, smoky flavor of bacon and want a healthy whole food vegan substitute, then this recipe is for you. Learn how to turn plain coconut flakes into savory "bacon" in just under 20 minutes, no processed soy required. This will be your new favorite salad topper and tastes great on just about anything.
Why It's Good For You:
Coconut is rich in healthy fats, nutrients, and fiber, while the spices and additional ingredients add wonderful flavor without sacrificing health. Paprika is an antioxidant-rich spice that comes from grinding peppers of the Capsicum annuum family, which are high in vitamin A, vitamin E, vitamin B-6, iron, and capsaicin. Capsaicin, the active ingredient in chili peppers that gives them their heat, relaxes blood vessels which can lower blood pressure. This plant-based substitute for processed bacon will become a staple in your healthy kitchen.
(use organic where possible)
- 1 tbsp grapeseed oil (or neutral flavored healthy oil)
- 1 tbsp real maple syrup
- 1 tbsp tamari (wheat-free soy sauce), or coconut aminos
- 2 tsp smoked paprika
- 3⁄4 tsp smoked salt (more or less to taste)
- 2½ cups unsweetened large-flaked coconut (not shredded coconut)
- Preheat the oven to 325°F (162°C).
- In a medium bowl, mix all ingredients except the coconut together.
- Gently fold in the coconut flakes being careful not to break them too much.
- Lay out coated coconut flakes on 2 baking sheets and bake at 325°F (162°C) for 15 to 18 minutes, tossing at the halfway mark.
- Let cool for 10 minutes. Watch carefully to ensure it doesn't burn.
- Store in the refrigerator up to 2 weeks, or the freezer up to 4 months.