Although I used to love meat, I don’t miss it, generally speaking. What I do miss is that satisfying sensation so hard to achieve with a careless vegetarian diet. Here is where the coconut bacon enters in scene: coconut bacon is able to transform a discrete salad into a proper lunch, a boring soup into a main dish.
How so? Coconut bacon owes its wonder to liquid smoke. This dubious ingredient is actually made of smoke. A quick look at the ingredients should reflect this. Keep your distance from anything besides smoke and water.
I use coconut bacon quite freely, but spinach, soups and sandwiches love it.
Notes
You can store it in a glass container for quite long.
Ingredients
- 2 cups unsweetened coconut flakes
- 2 tbsp tamari (soy sauce)
- 1 tbsp liquid smoke
- 1 tbsp maple syrup
- 1 tsp paprika
Instructions
- Turn on the oven at 350F
- Mix all the ingredients and lay the mix evenly in a baking sheet
- Bake this mix for around 12 minutes watching it closely. You want it toasted and golden brown, not burnt.
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