Coconut Bacon (Vegan)

This recipe captures that craveable bacon taste and gives you the freedom to play with flavor, making it more salty, spicy or sweet, depending on your liking. If you, like me, prefer your bacon extra crispy, give this a few extra minutes in the oven for a slightly charred taste. From there, add this to Cobb salads, BLTs, a bed of syrupy pancakes or your Sunday mornings

INGREDIENTS

Makes 1 bowl

1 tablespoon neutral-flavored oil (like canola or grapeseed)
2 tablespoons liquid aminos (I prefer Bragg Liquid Aminos)
1 teaspoon coconut aminos
1 tablespoon pure maple syrup
2 cups large-flake unsweetened coconut
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
Sea salt
Freshly ground black pepper

INSTRUCTIONS

Preheat the oven to 325 F. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine the oil, liquid aminos, coconut aminos and maple syrup. Add the coconut to the mixture and season with smoked paprika and cayenne, and salt and pepper to taste. Using your hands or a spoon, gently toss to thoroughly coat.

Spread the mixture in an even layer on the baking sheet. Bake for about 15 minutes, tossing every 3-4 minutes, until crispy and browned. Watch carefully as the coconut can burn quickly.

Let cool and enjoy as a snack or topping.

Photo: Jenna Peffley