CRISPY COCONUT BACON CROUTONS
Salty, sweet, savory, and crunchy… it’s a wow combo and this recipe, with only 6 ingredients is super easy to make! Appeasing all of our senses, it is so very seductive, satisfying and oh so sensible for it helps to abate cravings. If you crave salty and crunchy this is your snack. It even sates those craving sugar with the hint of maple sweetness. Make a double batch and share with your bacon loving friends to intro them into the tasty world of plant-strong eating. All too often there is the misconception we health conscious eaters are deprived and I love to shift that paradigm so join me and lets put that myth to pasture with the happy hogs.
INGREDIENTS
3 tbsp gluten-free, organic tamari or coconut aminos
1 tsp coconut or olive oil
1-2 tsp maple syrup
1 tsp smoked paprika
Dash chipotle chili powder, optional
3 cups organic coconut ribbons
Sea salt, if you like it salty
DIRECTIONS
Salty, sweet, savory, and crunchy… it’s a wow combo and this recipe, with only 6 ingredients is super easy to make! Appeasing all of our senses, it is so very seductive, satisfying and oh so sensible for it helps to abate cravings. If you crave salty and crunchy this is your snack. It even sates those craving sugar with the hint of maple sweetness. Make a double batch and share with your bacon loving friends to intro them into the tasty world of plant-strong eating. All too often there is the misconception we health conscious eaters are deprived and I love to shift that paradigm so join me and lets put that myth to pasture with the happy hogs.
- Condiment, snack
- Prep time: 15 minutes
- Vegan, gluten free, Paleo, Keto
- Yield: 3 cups
- Oven 300F
INGREDIENTS
3 tbsp gluten-free, organic tamari or coconut aminos
1 tsp coconut or olive oil
1-2 tsp maple syrup
1 tsp smoked paprika
Dash chipotle chili powder, optional
3 cups organic coconut ribbons
Sea salt, if you like it salty
DIRECTIONS
- Combine the first five ingredients then gently toss with the coconut shreds to cover completely. Taste and adjust seasonings if needed.
- Spread out evenly on a parchment covered baking sheet and bake in the pre-heated oven for 10-13 minutes (turning after 10 mins) or until toasty brown and crisped. The time will vary pending on ovens and thickness of the coconut.
- Allow to cool on the sheet, transfer to a glass container and use for a crunchy, flavor infusion for salads, curries, soups, pizza, etc. You are likely to want a little handful now and again, just because it’s so, so good.
- This creation can be dehydrated if preferred and keeps very well for weeks in an airtight container, if you don’t eat it all at once. It is rather addictive.
- If your oven tends to run on the hot side, reduce the temperature 10 degrees or so for the coconut can burn easily. I've done that more than once and it's such a disappointment.