This gluten-free vegan coconut bacon gets its salty/sweet/smoky flavor from just a few ingredients. It tastes just like crispy bacon bits but it's vegetarian! Sprinkle this over salads, soup, baked potatoes – anywhere you want a little burst of umami crunch.
3tablespoons(45 ml) gluten-free tamari(or try coconut aminos for paleo-friendly)
2tablespoons(30 ml) maple syrup
2teaspoons(10 ml) hickory liquid smoke
Position a rack in the upper third of the oven and preheat to 300ºF. Line a rimmed baking sheet with parchment paper.
In a large bowl, toss together the coconut flakes, tamari, maple syrup, and liquid smoke until the coconut is evenly coated.
Spread the coconut bacon on the baking sheet in an even layer and place in the oven. Bake until deep golden brown, 14-20 minutes, tossing the bacon gently once or twice during the baking process. This helps it cook evenly and keeps it from sticking, but take care not to crush up the coconut as you toss.
The coconut bacon will be soft at first but will firm up when cool. To test whether it’s done, place a few pieces on the counter to cool quickly. If it’s still soft after cooling, return to the oven for a few minutes and test it again.
Let cool completely, then store airtight at room temperature for up to 1 month. If the coconut bacon becomes soft, return it to the oven to crisp it up again.
Nutritional values are based on one of twelve servings.