Coconut Bacon BLT
It’s tomato season here in the Garden State. We have 3 types of heirlooms growing in our garden as well as some cherry tomatoes that grew from tomatoes that hung out in the garden all winter from last year! Once the tomatoes start to ripen all I want to eat are BLT’s. One of my all time favorite meals. Crispy bacon. Mayo. Tomatoes that taste like the sun shines. Perfect.
I’ve tried my hand at all different types of vegan BLT’s. Tempeh Bacon, Smart Bacon and of course Seitan Bacon. It’s all ok. My favorite though is my home made coconut bacon that I make with large flaked unsweetened coconut. This stuff is so good and so easy to make. I’ve been eating these sandwiches a few times a week when the tomatoes are perfect for eating.
The coconut bacon is really easy to make. Its 4 ingredients total. Takes minutes to put together and about 15-20 minutes to bake in the oven. BUT….you must, must, must stay near the over after the first initial 10 minutes of cooking. Ovens are temperamental, they have their own special “hot spots” and this bacon can burn the minute you walk away from your oven. Watch it like a hawk during the end of it’s cooking time.
makes 1 cup (3-4 sandwiches)
1 cup large flaked, unsweetened coconut
2 Tablespoons maple syrup
2 Tablespoons tamari
1 Tablespoon liquid smoke
Preheat oven to 350˚ and cover a baking tray with parchment paper.
Measure the coconut flakes into a small bowl. In another small bowl combine the maple syrup, tamari and liquid smoke and mix with a fork. Pour over the coconut and stir to combine. Making sure all the coconut flakes are covered.
Spread the coconut out evenly onto the already prepared baking tray. Bake for 10 minutes. Gently stir the coconut on the tray and bake for another 3-5 minutes under your watchful eye! Just keep peeking at it every minute or so. Gently stir again. Keep baking until the bacon gets slightly crisp and darkens a bit (I don’t mind a few burnt pieces). Shouldn’t take longer then 20 mintues. It will all depend on your oven. Take out of the oven and let cool. Store in an airtight container on your counter and use within 2 days (if it lasts that long in the first place!)