Vegan Bacon Bits

Coconut Bacon Bits 

Recipe by: Rebecca Firkser
Makes: 3 cups

http://greatist.com/eat/vegan-bacon-recipe-with-coconut 

3 cups unsweetened coconut flakes
2 tablespoons liquid smoke (if you can’t find any, omit and add 2 teaspoons smoked paprika and 2 teaspoons apple cider vinegar)
2 tablespoons reduced-sodium tamari or soy sauce
1 tablespoon maple syrup or honey, if not vegan

1. Preheat oven to 300 degrees. Place coconut in a bowl, then pour in remaining ingredients.

2. Stir until coconut is completely coated. Let stand for 15 minutes.

3. Line a baking sheet with parchment paper and spread on coconut in an even layer.

4. Bake for 10-15 minutes, tossing after 5. It's OK if it doesn't seem crispy yet: The coconut will dry out more as it cools.

5. Let cool, then use as you would any bacon. We like it with eggs, on BLTs, and (of course) avo toast! Store leftovers in a freezer bag for up to three months.

Paleo Almond Butter Banana Chocolate Chip Muffins

http://www.bakerita.com/paleo-almond-butter-chocolate-chip-banana-muffins/

Author: Rachel Conners

Serves: 12 muffins

Ingredients

• 3-4 medium bananas (1⅔ cups mashed or 380 grams)
• 3 eggs, room temperature
• 3 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• ⅓ cup (100 grams) almond butter + ¼ cup almond butter, divided
• ⅓ cup (50 grams) coconut flour
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 4 oz. dark chocolate, chopped

Directions

1. Line a 12 pan muffin tin with paper liners and preheat the oven to 350ºF.
2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and ⅓ cup almond butter until fully combined.
3. Add the coconut flour, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the chocolate chunks.
4. Add 1 tablespoon of batter to the bottom of each pan. Add a heaping teaspoon of almond butter to the center of each muffin. Divide the remaining batter evenly into the muffin cups, about another tablespoon of batter. Top with more chocolate chunks if desired.
5. Bake in the preheated oven for about 20 minutes. A toothpick inserted into the center should come out clean.
6. Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.

Notes

To keep the muffins Paleo and refined sugar free, use Paleo-friendly chocolate or try making your own.

Paleo Chocolate Chunks

http://www.bakerita.com/paleo-chocolate-chunks/

Author: Rachel Conners

Serves: about 2 cups chunks

Ingredients

• ¾ cup coconut oil
• ¾ cup cocoa powder
• ⅓ cup maple syrup or honey
• 1 teaspoon vanilla extract (optional)
• ⅛ teaspoon salt (optional

Directions

1. Melt coconut oil in a saucepan over medium-low heat or in the microwave for about 30 seconds. Stir cocoa powder, maple syrup or honey, and if using, vanilla extract and salt, into the melted coconut oil until completely smooth.
2. Pour mixture into a lined baking pan or sheet (I used a small sheet pan). Refrigerate until chilled, about 1 hour. Chop into chunks or bars. Store at cool room temperature or in the refrigerator.

Notes

Recipe adapted from AllRecipes