By Terry Hope Romero
Reprinted from Salad Samurai by Terry Romero. Originally Published June 10th 2014 by Da Capo Lifelong Books
makes 2 cups Time: 30 minutes Icons: Gluten Free, Raw Ready
Bacon from coconut? It’s all the rage darling! So easy to make too, you’ll go bonkers for these sweetly smoky big fat flakes of roasted coconut on not just salad, but steamed veggies, pasta, even scattered on granola for breakfast. Great prepared totally raw in a dehydrator too!
Seek out the largest flaked, unsweetened coconut you can find for this recipe. It looks and tastes really nothing like the damp, sweetened shredded junk found in most supermarkets or the fine, grainy desiccated coconut from natural food stores. Bob’s Red Mill carried a wonderful flaked coconut (bobsredmill.com/coconut-flakes.html), but investigate Indian markets for these big, unsweetened flakes.
2 tablespoons tomato paste
2 tablespoons maple syrup
4 teaspoons liquid aminos (such as Bragg’s or coconut liquid aminos) or tamari
1 tablespoon liquid smoke (I prefer hickory, but try different kinds for different “bacons”)
2 heaping cups large, unsweetened coconut flakes
- Preheat oven to 325 degrees and line a large baking sheet with parchment paper.
- In a large mixing bowl whisk until smooth the tomato paste, maple syrup, liquid aminos, and liquid smoke. Pour in coconut flakes and use a rubber spatula to thoroughly stir together, completely coating the flakes in the sauce.
- Spread the flakes in a thin layer on the parchment paper and roast for 15 to 20 to minutes, stirring occasionally, until flakes are completely dry. Cool completely before storing in an air-tight container and store in a dark, cool place.
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