Let me start off with saying, no, this is not like the real thing. Coming from a vegetarian who looooooves bacon and ate her weight in bacon during her pregnancy, please remember as you make this, it is not like the real thing! BUT ... and this is a huge but ... it gets pretty damn close! The sweetness, the smokey flavor, the crunch, it's all there. So think of this as a super delicious salad topper if you want, and try not to sell it to your husband as bacon :-)
Baby Zand however is completely fooled and thinks this is the real thing. I love her little mind so much!!! She jumps up and down with joy when I present her this bacon. We use it to top salads, I sprinkle lunchboxes of mixed beans and veggies with it, and we crunch it on it as a snack. It also goes super well with these banana buckwheat pancakes!
On our recent trip to LA I found coconut bacon in different variations (on a healthy donut, hello!!!!) throughout the whole week, and I got inspired to share my favorite recipe with you here. There are many out there, but this is the one I have liked to use for years now. And it's honestly so good, I can't believe I haven't shared it with you before?!? So here we go!
Preparation time: 20 minutes
Makes 1 cup:
1 cup coconut flakes (not shredded, desiccated, but bigger flakes)
1 Tbsp maple syrup
1 Tbsp tamari (or soy sauce or other alternative)
1/2 tsp liquid smoke (yes, this is a key ingredient, sorry! See below for link to buy)
Pre-heat the oven to 175°C/ 350°F, and line a baking tray with parchment paper.
Toss all ingredients in a bowl, mix well with your fingertips, then spread into a thin, even layer on the baking tray.
Bake for 10-15 minutes until golden brown, and crunchy. Keep an eye on it, it starts to burn quickly. Also keep in mind that the coconut will get crunchier as it cools down.
Try making this sweet and sticky BBQ sauce with your new liquid smoke.