It’s not exactly replicating bacon, but bacon-nut crumbles has a crispy bacon-like crunch and imparts a smoky, savory flavor. There is a coconut flavor, but it’s subtle. If you like the taste of coconut I think you’ll love them. Baco-Nuts are made from unsweetened coconut flakes, savory tamari sauce, a little extra virgin olive oil, pure maple syrup, and smoked paprika. Sweet smoked paprika is the star in this recipe and for which there is no substitute. You can find it in-store at Sur La Table or Williams Sonoma, and sometimes Home Goods has it in their pantry section, too. I like the La Dalia brand from Spain and order it on Amazon. Use them anywhere you would normally like bacon for a healthier and vegan option.
HOW TO MAKE COCONUT BACON
- 1&1/2 C unsweetened coconut chips
- 2 TBS grade A maple syrup
- 2 TBS all-natural Tamari sauce (you can find it gluten free too)
- 1 TBS extra virgin olive oil
- 2 heaped tsp. smoked sweet paprika
- Pre heat oven to 350º F / 180º C
- In a bowl combine all ingredients except coconut & whisk together to combine.
- Add coconut chips and gentle mix being careful not to break the chips.
- Spread the mixture even out on a parchment lined baking sheet using your fingers.
- Bake for 5 minutes, then stir and spread out again (it will be a bit sticky just do what you can) and return to oven, checking every 2 minutes to be sure they don't burn - up to a total cooking time of about 10 minutes.
- Remove from oven, they will be soggy, don't fret they will crisp up as soon as they cool, so break apart any big clumps before it cools.
- Keeps a few days in a sealed container in the fridge & stays crispy!
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