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Coconut bacon
Coconut bacon

How to Make Coconut Bacon

Savory, crispy coconut bacon made on 1 pan in 15 minutes! Perfect for topping salads, adding to sandwiches (hello vegan BLT), dips, and more!
Author: Minimalist Baker
Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
Servings: (1/4 cup servings)
Category: Side, Snack
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

US Customary - Metric
  • 2 cups large flake unsweetened coconut
  • 1 Tbsp avocado or grape seed oil (or another neutral oil)
  • 2 Tbsp tamari
  • 1 tsp smoked paprika
  • 1 Tbsp maple syrup
  • 1/2 tsp liquid smoke*
  • 1 pinch sea salt
  • 1/2 tsp black pepper

Instructions

  1. Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper (or more baking sheets if increasing batch size).

  2. Add coconut flake, oil, tamari, paprika, maple syrup, liquid smoke, sea salt, and black pepper. Toss/stir to thoroughly coat.
  3. Bake at 325 for 6 minutes, then stir and flip pan around. Bake for another 5-7 minutes, or until coconut bacon is crispy and golden brown. Watch carefully in the last minutes of cooking and be careful not to burn as it can go from brown to burnt very quickly.
  4. Let cool for 10 minutes - it will continue crisping as it cools. Coconut bacon is great for adding to things like salads, sandwiches, dips, and more! Store leftovers covered at room temperature up to 1 week (sometimes more), or in the freezer for 1 month.
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Garlic Pebble Bread
Garlic Pebble Bread

Ingredients

  • 1 cup warm water
  • 1/2 tsp dry yeast
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 2 tbsp fat (vegetable oil or butter)
  • 1/2 cup garlic bulbils
  • 2 1/2 cups all-purpose flour
  • Prep Time: 180 minutes
  • Cook Time: 45 minutes

Preparation

  1. In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved.
  2. Add salt, sugar, fat to bowl. Stir.
  3. Mix in the first 2 1/4 cups of flour and the bulbils.
  4. Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.
  5. Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour or until double in size at 50 C = 125 F (in oven, select bread proofing).
  6. Turn out onto floured board and knead a little.
  7. Preheat oven at 375 degrees F (190 C).
  8. Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes or until double in size at 50 C = 125 F (in oven, select bread proofing).
  9. Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.
  10. Turn out bread and let cool on a rack or clean dishtowel.
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