Oh yum! Give this easy-to-make snack a try. Ideal as a soup garnish, or added to a sandwich, you’ll be thrilled to have them on hand!
Recipe Type: Snack
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
- 2 tablespoons liquid smoke (hickory or mesquite flavor)
- 2 tablespoons tamari soy sauce
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon water
- 3½ cups (200 g) unsweetened coconut flakes
- Preheat the oven to 160°C (325°F). Line a baking sheet with parchment paper.
- In a large bowl, stir together the liquid smoke, tamari soy sauce, maple syrup or agave nectar, and water. Add the coconut flakes to the bowl, and using a rubber spatula, gently toss together the coconut with the liquid mixture until the coconut flakes are thoroughly coated.
- Transfer the coated coconut flakes onto the prepared baking sheet, spreading them out in a single layer so they cook evenly, and place the baking sheet in the preheated oven.
- Bake for 20 to 25 minutes, and stay close by.
- After 10 or 15 minutes and every 5 minutes thereafter, you will want to toss and flip the flakes using a spatula. This is not only to make sure the flakes cook evenly but also to ensure that they don’t burn, and they will burn if you don’t regularly toss them. Depending on your oven, you may also need to turn the baking sheet around to ensure they cook up evenly.
- As you continue to check, feel free to taste to make sure they’re nice and crispy. (They continue to crisp up as they cool.) They will be a nice brown colour when they’re done, and if you test them, you’ll notice the coconut flavor is pretty much gone.
- Remove from the oven, and let cool before storing in a sealed bag or container.
The coconut bacon will stay fresh for up to 3 weeks—in or out of the refrigerator.
Try this as a perfect topping to the Rustic Potato Leek Soup
Copyright 2015. Reprinted with permission from The 30-Day Vegan Challenge: The Ultimate Guide to Eating Healthfully and Living Compassionately by Colleen Patrick-Goudreau
Photo by Maria Villano Photography