Eating the plant-based and low-fat vegan way
We aren’t the kind of vegan eaters to replace one bad food for another. Such as eating tempeh for chicken or margarine for butter. Most of the time I just try to keep it whole all natural foods because I believe it’s the way our bodies process the food we eat the best. Sometimes. however, a little bit of what we used to eat can creep up into the mind and you start missing the flavors of the past. Scrolling through instagram can definitely cause some of these sensations to rise. One day as I was minding my own business I scroll down to see potato skins topped with “coconut bacon.” WHAT THE HECK is THAT!!!! I instantly googled and discovered just how easy it was to make. So to the store we went.
Vegan Coconut Bacon Flakes
3 1/2 Cups of unsweetened coconut FLAKES. (200 Grams)
2 T liquid smoke
2 T pure maple syrup
1 T tamari or soy sauce
1 t smokey paprika
Pre-heat oven to 325
Mix all the liquid ingredients and pour over coconut flakes. Mix well until all flakes are evenly coated. Sprinkle with paprika and line a cookie sheet with parchement paper.
Bake for 10-15 minutes tossing every 5 minutes. Watch closely until you get the desired darkness. I have always liked my bacon on the chewy side so we didn’t let them get too crispy in the oven knowing they would crisp up after cooling for a bit.
I put them on the mason jar to keep them fresh. I am assuming I might need to reroast them in the oven for a few minutes if we take too long to consume. But as good as they are I am certain they won’t last too long.
They taste just like the real thing. So amazing….. We dream of a maple bacon donut with these coconut flakes on top instead of nasty greasy pig flesh. 🙂
There are a million people on the web doing this type of recipe so I don’t know who I’d give credit to. I kinda adjusted it to my own likings for sure.