We were going to call this post: “BLT Salad” but “BACON” got your attention, didn’t it? So … how on God’s green earth are we eating BACON on a low-sodium, low-saturated fat, low-calorie eating plan?
Because it’s not really bacon! But it’s 100% organic, homemade, and absolutely delicious, AND it tastes JUST like bacon! We wouldn’t believe it if we hadn’t made it ourselves. It even has the mouth-feel of bacon. It’s made with unsweetened coconut, and it’s amazing!
Preheat the oven to 350º. Line a large sheet pan with parchment paper.
5 Ingredients: 2 cups of organic, unsweetened coconut flakes. Measure them out, and set them aside. In a large bowl, mix: 2 tablespoons low-sodium organic Tamari sauce or coconut aminos, 1 tablespoon organic real maple syrup, 2 teaspoons organic smoked paprika, and 1/2 teaspoon organic cayenne pepper. (If you don’t want heat, leave this last ingredient out.) Mix well with a whisk. Pour the coconut flakes into the bowl and mix thoroughly, for 2-3 minutes, until every flake is coated.
Bake for 6 minutes, remove from oven and flip coconut over with a spatula so the other side gets baked as well.
After another 6 minutes of cooking, we wanted them a little more crisp, so we turned on the broiler.
They will toast up FAST, so keep the door open and watch them. We got some great little burned pieces within 20 seconds. Pull them out as soon as they start to turn darker in color.
Remove the pan from the oven, and slide the parchment with the ‘bacon’ out from the pan as well, so it cools on the counter without the heated pan under it. It will crisp up as it cools.
When it is cool, ‘bacon’ can be eaten immediately, or can be stored in a mason jar in the fridge for up to a month. We guarantee it won’t last that long!!
Made a smokey dressing to go on the salad: 1/4C olive oil, 3/4C balsamic white wine vinegar, fresh ground pepper, and 1/2 teaspoon smoked paprika.
GREAT LUNCH! If you pack this to go, keep ‘bacon’ in a separate container and sprinkle it on your salad just before eating.
- 2 cups unsweetened coconut flakes
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp organic maple syrup
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- Preheat oven to 350º. Line sheet pan with foil or parchment.
- Mix spices and liquid ingredients together in a large bowl.
- Add coconut. Stir well for a full minute, to coat every piece of coconut.
- Spread in one flat layer on sheet pan. Place in oven.
- Remove after 6 minutes. Working in sections, flip coconut over with a flat spatula, so the other side is exposed to the heat. Return to oven for another 6 minutes.
- Turn off oven and turn on broiler. WATCH carefully. It only takes 20-30 seconds for it to start to brown.
- Remove from oven and pull parchment with bacon on it off the sheet pan. Let the bacon cool on the parchment on the counter. It will crisp up as it cools.
- Store in a sealed container for up to a month.