VEGAN | WFPB | OIL-FREE | GLUTEN-FREE| REFINED SUGAR-FREE
5 INGREDIENTS OR LESS | 30 MINUTES OR LESS
Coconut bakin is de-licious. I'm not going to tell you it tastes exactly like typical bacon. I am going to tell you that, with it's salty, smoky, rich flavor and toasted texture, it can satisfy bacon cravings and be used in similar ways. Better for me? Check. Better for the planet? Check. Better for smart, wonderful pigs that want a life like the ones we enjoy watching in cute animal videos? Check! Sounds good to me.
WAYS TO ENJOY COCONUT BAKIN
- as a breakfast side or stir-in
- in BLTs or other sandwiches
- sprinkled on salads, soups, pizzas, baked potatoes...
- by the handful
- any other way you would normally use bacon
Coconut Bakin makes a very portable snack, easy to pack for a long day out. I've found it keeps well jarred in the pantry, like a couple weeks at least. When I need a little pick-me-up, a small handful will do the trick. A little goes a long way. With coconut's own fat content providing richness, I find there's no need for added oils, so this Bakin isn't that greasy kind - it's beautifully baked (hence the name) and oil-free! The coconut aminos are worth getting, now available in most grocery stores. They are soy-free and wheat-free, and loaded with vitamins, minerals, and amino acids. Coconut aminos have a slight sweetness, adding more flavor depth and usually less sodium than tamari. But if you only have tamari, that can work, too. You just might not want to add any salt at the end, since tamari's so salty.
I heart Coconut Bakin!
Coconut Aminos are available on Amazon. Clicking the "Buy on Amazon" link will take you to Amazon, where you can get more info and purchase if desired. Purchasing through this link provides a small "finder's fee" to us from Amazon, at no extra cost to you. It helps fund what we do here at Beautiful Ingredient. We never recommend products we wouldn't use ourselves. Thanks for your support!
4-Ingredient Coconut BaKIn Recipe
Author's Note: The key is to bake Coconut Bakin long enough. You might feel compelled to take it out of the oven sooner, but if you check on it every 2 minutes after the first 8 minutes (as instructed below) until it looks like it will burn if you add 2 more minutes, you will benefit from the nice, crispy texture and smoky flavor. It should be a dark golden color.
- 3 cups coconut chips
- 3 tablespoons coconut aminos (preferable) or tamari
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- salt & pepper to taste (optional)
- Preheat the oven to 350 degrees. Line a large baking sheet (or two half-sheets) with parchment paper.
- In a large bowl, mix the coconut aminos, smoked paprika, and garlic powder.
- Gently fold in the coconut chips until thoroughly combined, being careful to avoid breaking the chips.
- Spread the coconut chips onto the prepared parchment in a thin single layer and making sure to scrape every last bit of the goods out of the bowl.
- Bake for 8 minutes, then remove from oven and toss, bringing the middle pieces to the outer rim. Place back in the oven for 2 minutes, then check them again, tossing if needed. Keep adding 2 minutes until they look like they will burn if you add 2 more. Bake time will likely total 12-14 minutes.
- Remove from the oven and sprinkle with salt & pepper to taste (if using). Let cool for 5 minutes before placing in a glass jar or other sealed container.
- Enjoy on salads, soups, potatoes, sandwiches...whatever you'd like!
Recipe Author: Kari