This is inspired. Lately I’ve been doing many more brunch style canapés. I love these canapé jobs. This week, I am topping mini waffles with a homemade maple butter and sprinkling them with this wonderful umami coconut ‘bacon’.
With veganism taking off, packing flavour into my food is my number one priority.
These take just a few minutes to make and can spice up everything and anything and even works as a snack. They are surprisingly reminiscent of crispy smokey bacon!
100g Dried Flaked Coconut
1 tablespoon oil – I use avocado oil, but you can use olive oil or coconut oil.
2 tsp smoked paprika
1 tablespoon liquid smoke – I use Stubbs Hickory Liquid Smoke (bought in my local supermarket)
1/2 tablespoon maple syrup – This is optional – it does add a lovely sweetness, but if you are avoiding sugar, just omit this.
1/2 tablespoon soy sauce.
1. Set your oven to 170ºC (160ºC fan),
2. Add all the ingredients to a medium sized mixing bowl, mix well together ensuring everything is well coated.
3. Spread out evenly onto a large baking sheet (I always line mine with parchment or baking paper).
4. Bake for 4 minutes, mix, and turn the tray around to ensure even baking.
5. bake for another 3-4 minutes, depending on the ferocity of your oven, this can take as little as 3 and as much as 7 or 8 so definitely keep a keen eye on this. Don’t go off and get distracted! They burn very easily.
6. Remove from oven and allow to cool. They will crisp up perfectly in a few minutes. Store for a good couple of weeks in an airtight container. Apply liberally to your pancakes, sprinkle in salads and eat on their own as a snack.