#coconutbacon

Vegan bacon made from coconut flakes that have been soaked in a savory, smoky sauce.

Ingredients: 2 cups coconut flakes. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon liquid smoke. 1 tablespoon nutritional yeast. 1/2 teaspoon smoked paprika. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder.

Instructions: Preheat oven to 325F 165C. In a bowl, mix together soy sauce, maple syrup, liquid smoke, nutritional yeast, smoked paprika, garlic powder, and onion powder. Add coconut flakes to the bowl and toss until well coated. Spread the coated coconut flakes onto a baking sheet lined with parchment paper in a single layer. Bake for 15-20 minutes, or until the coconut bacon is crispy and golden brown, stirring halfway through. Let cool before serving. Enjoy as a topping for salads, sandwiches, or snacks!

Prep Time: 10 minutes

Cook Time: 15 minutes

Enjoy the great mix of flavors on top of these vegan buckwheat crepes, which are made with caramelized leeks and coconut bacon. The crepes are soft but hearty, and the savory leek fondue and smoky coconut bacon go well with them. This dish is filling and can be eaten at any time of the day.

Ingredients: 1 cup buckwheat flour. 1 cup almond milk. 1/2 cup water. 1 tbsp ground flaxseed. 1/2 tsp salt. 1 tbsp olive oil. 2 leeks, thinly sliced. 1 cup coconut flakes. 2 tbsp soy sauce. 1 tbsp maple syrup. 1 tbsp liquid smoke. 1 tbsp nutritional yeast. Salt and pepper to taste.

Instructions: Buckwheat flour, almond milk, water, ground flaxseed, and salt should all be mixed together in a bowl until the mixture is smooth. Put the nonstick skillet on medium heat and lightly oil the outside with olive oil. Swirl a ladleful of batter around in the pan to make a thin crepe. When the edges start to come up, flip it over and cook for another minute or two. Do it again with the rest of the batter. Fry sliced leeks in olive oil in a different pan until they get soft and caramelized. Put coconut flakes in the same pan and cook them until they get crispy. Soy sauce, maple syrup, liquid smoke, and nutritional yeast should all be mixed together in a small bowl to make the coconut bacon baste. Toss the coconut flakes in the sauce until they are well covered. Put the caramelized leeks and coconut bacon on top of the buckwheat crepes before serving. Add pepper and salt to taste.

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the great mix of flavors on top of these vegan buckwheat crepes, which are made with caramelized leeks and coconut bacon. The crepes are soft but hearty, and the savory leek fondue and smoky coconut bacon go well with them. This dish is filling and can be eaten at any time of the day.

Ingredients: 1 cup buckwheat flour. 1 cup almond milk. 1/2 cup water. 1 tbsp ground flaxseed. 1/2 tsp salt. 1 tbsp olive oil. 2 leeks, thinly sliced. 1 cup coconut flakes. 2 tbsp soy sauce. 1 tbsp maple syrup. 1 tbsp liquid smoke. 1 tbsp nutritional yeast. Salt and pepper to taste.

Instructions: Buckwheat flour, almond milk, water, ground flaxseed, and salt should all be mixed together in a bowl until the mixture is smooth. Put the nonstick skillet on medium heat and lightly oil the outside with olive oil. Swirl a ladleful of batter around in the pan to make a thin crepe. When the edges start to come up, flip it over and cook for another minute or two. Do it again with the rest of the batter. Fry sliced leeks in olive oil in a different pan until they get soft and caramelized. Put coconut flakes in the same pan and cook them until they get crispy. Soy sauce, maple syrup, liquid smoke, and nutritional yeast should all be mixed together in a small bowl to make the coconut bacon baste. Toss the coconut flakes in the sauce until they are well covered. Put the caramelized leeks and coconut bacon on top of the buckwheat crepes before serving. Add pepper and salt to taste.

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the great mix of flavors on top of these vegan buckwheat crepes, which are made with caramelized leeks and coconut bacon. The crepes are soft but hearty, and the savory leek fondue and smoky coconut bacon go well with them. This dish is filling and can be eaten at any time of the day.

Ingredients: 1 cup buckwheat flour. 1 cup almond milk. 1/2 cup water. 1 tbsp ground flaxseed. 1/2 tsp salt. 1 tbsp olive oil. 2 leeks, thinly sliced. 1 cup coconut flakes. 2 tbsp soy sauce. 1 tbsp maple syrup. 1 tbsp liquid smoke. 1 tbsp nutritional yeast. Salt and pepper to taste.

Instructions: Buckwheat flour, almond milk, water, ground flaxseed, and salt should all be mixed together in a bowl until the mixture is smooth. Put the nonstick skillet on medium heat and lightly oil the outside with olive oil. Swirl a ladleful of batter around in the pan to make a thin crepe. When the edges start to come up, flip it over and cook for another minute or two. Do it again with the rest of the batter. Fry sliced leeks in olive oil in a different pan until they get soft and caramelized. Put coconut flakes in the same pan and cook them until they get crispy. Soy sauce, maple syrup, liquid smoke, and nutritional yeast should all be mixed together in a small bowl to make the coconut bacon baste. Toss the coconut flakes in the sauce until they are well covered. Put the caramelized leeks and coconut bacon on top of the buckwheat crepes before serving. Add pepper and salt to taste.

Prep Time: 15 minutes

Cook Time: 25 minutes

A tasty and crunchy Paleo substitute for regular bacon is coconut bacon. It has a rich, bacon-like flavor thanks to a smoky, savory marinade made with unsweetened coconut flakes. Savor it as a delicious snack or as a garnish for salads and bowls!

Ingredients: 2 cups unsweetened coconut flakes. 2 tablespoons coconut aminos. 1 tablespoon maple syrup or substitute honey for strict Paleo. 1/2 teaspoon smoked paprika. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Pinch of sea salt. Pinch of black pepper optional.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Combine the coconut aminos, smoked paprika, onion and garlic powders, sea salt, and black pepper, if preferred, in a bowl. Toss the unsweetened coconut flakes thoroughly in the bowl to make sure the marinade coats them all equally. Evenly distribute the marinated coconut flakes onto the baking sheet that has been ready. Bake, stirring occasionally to avoid burning, in a preheated oven for 10 to 12 minutes, or until the coconut flakes are crispy and golden brown. Take them out of the oven and give them some time to cool. As it cools, the coconut bacon will keep getting crispy. Your homemade coconut bacon should be kept in an airtight container once it has fully cooled. Enjoy it as a crunchy snack or sprinkle it over salads or Paleo bowl toppings!