Our easy peasy gluten-free vegan coconut bacon recipe can be whipped up and ready to eat in just 20 minutes, and it’s delicious! This vegan coconut bacon recipe is the third recipe we offer for vegan bacon or vegan bacon bits. The first is for vegan bacon made from dulse. The second is for vegan bacon bits made from textured vegetable protein (TVP). The third, this one, is for vegan bacon made from coconut. Coconut bacon has been around, and even ‘all the rage’ for a bit now, and so we have, we believe, perfected it. This is the vegan bacon that we use in our gluten-free vegan egg cups, which are like vegan mini frittatas.
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A word about a couple of the ingredients. First the coconut. This uses raw unsweetened coconut flakes. Unsweetened. Flakes. Raw. Not shreds, flakes. Not sweetened, unsweetened. Not toasted, raw. We emphasize these because a lot of folks immediately think of those sweetened coconut shreds like you may use in baking. These are not those. We buy the Edwards and Sons organic raw coconut flakes in 25-pound packages (through Amazon here) which, let us tell you, is a lot of coconut flakes, but we use them to make homemade coconut milk and homemade coconut butter (coconut manna), and at less than 25 cents an ounce the price can’t be beat. However, you should be able to find them at most health food-type stores such as Whole Foods or Natural Grocers; if not you can also get smaller quantities on Amazon, both of the Edwards and Sons and also the Anna & Sarah brand here.
Our recipe also calls for smoked salt, which is optional but lovely. You can find smoked salt in most food specialty shops, and more and more even in regular supermarkets. You can also get a wonderful smoked salt, at a good price, on Amazon here.
Finally, our recipe calls for one tablespoon in total neutral oil and maple syrup. This means you can use one-half tablespoon oil and one-half tablespoon maple syrup, or 2/3 tablespoon oil (which is actually 2 teaspoons, as one tablespoon = 3 teaspoons) to 1/3 tablespoon (i.e. one teaspoon) maple syrup, etc.. It depends on how sweet and mapley you like your bacon. Some people use just a full tablespoon of maple syrup, others pure oil. We find it too sweet if using 100% maple syrup, on the other hand 100% oil makes for a more delicate texture in the finished product, as the sugar in the maple syrup helps to coat the flakes and give your bacon some heft. Experiment to determine what you like best; no matter what it’s going to be delicious!
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Easy Peasy Gluten-Free Vegan Bacon Bits from Coconut Flakes
Ingredients
2 cups unsweetened coconut flakes (we get ours in 25lb packs here but if that’s too much for you we’ve heard good things about the Anna & Sarah brand here)
1 Tablespoon liquid aminos (we use Bragg’s, you can also use gluten-free tamari)
1 Tablespoon in total neutral oil plus maple syrup (you can use all oil or all maple syrup, we recommend a mixture unless you like your bacon really sweet and maple-y)
1 Teaspoon Liquid Smoke
1/2 Teaspoon smoked paprika
Smoked salt (optional) (this stuff is great)
Directions
Preheat your oven to 325°. Put some baking parchment paper down on a low-sided flat baking pan, like a cookie sheet, and set aside.
Place all of the ingredients except the coconut and the smoked salt into a small bowl and whisk well.
Place your coconut flakes in a large ziploc-type bag. Pour the liquid mixture into the bag, zip it closed, and gently massage and work the liquid mixture in until all of the flakes are coated. Do not shake the bag as you can break the flakes.
Give your coconut flakes a nice gentle massage
Pour the coconut out onto your baking pan, and gently spread into a single layer (as much as possible) with a spoon or you can use the whisk to spread it as well.
If you want to use the smoked salt (we do recommend it for some extra smokey salty goodness) sprinkle it on just before putting your bacon into the oven.
Put into the oven for 10 minutes, take it out and gently stir it and spread it back out, and then put back in the oven for another 5 to 10 minutes. Start watching it very carefully after 5 minutes, because it can go from ‘bacon brown’ to ‘badly burnt’ in the blink of an eye.
Remove from oven and let cool completely on the pan. But you don’t have to resist the temptation to sample it, go ahead – you will notice that as your successive samples get cooler the bacon gets crisper. :~)
Store in an airtight container.
You will want to eat it straight out of the container; go ahead! But also use it in recipes, on sandwiches, as a garnish, on salads, on chocolate cupcakes (yep, chocolate and bacon is a thing these days). And let us know how you use it!
Easy Peasy Gluten-Free Vegan Bacon Bits from Coconut Flakes
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