Ingredients
- 10 rashers streaky bacon, rind removed (keep all the fat on).
- 3 cups coconut flakes.
- 2 cups mixed nuts or seeds (use whatever you have - almonds, cashews, pecans, walnuts, pepitas), activated it possible and roughly chopped.
- 2 tablespoons chia seeds.
- 2 tablespoons Pumpkin Spice Mix (recipe in Simplicious) or 1 1/2 tablespoons cinnamon and 2 teaspoons ground nutmeg.
- 1/4 cup rice malt syrup (optional).
Directions
- 1. Preheat the oven to 120°C / 250°F / Gas Mark ½ and line a baking tray with baking paper.
2. Place the bacon in a large, heavy-based saucepan and add just enough water to completely coat the bottom of the pan. Cook over a medium-high heat until the water has evaporated. Reduce the heat to medium and cook until the bacon is crisp (about 10 minutes - no need to turn). Remove the bacon and place in a strainer over the pan to drain all the fat. When cool, break the bacon into bits and retain the fat
3. Combine the remaining ingredients in a big bowl. Add the bacon bits and stir in ¼ cup of the bacon fat (if you don’t have enough, top it up with melted coconut oil). Spread the mixture over the prepared baking tray and bake for 20-25 minutes, until golden, stirring after 10 minutes.
Store any leftover bacon fat in a sealed glass jar in the fridge and use it instead of cooking oil. It will keep for one month.
Note
Worried about sugar and/or nitrates in your store-bought bacon? Make your own with Sarah's Homemade Bacon recipe.
Sarah Wilson has pimped the original recipes with bacon and it blows our minds!
Ingredients
- 10 rashers streaky bacon, rind removed (keep all the fat on).
- 3 cups coconut flakes.
- 2 cups mixed nuts or seeds (use whatever you have - almonds, cashews, pecans, walnuts, pepitas), activated it possible and roughly chopped.
- 2 tablespoons chia seeds.
- 2 tablespoons Pumpkin Spice Mix (recipe in Simplicious) or 1 1/2 tablespoons cinnamon and 2 teaspoons ground nutmeg.
- 1/4 cup rice malt syrup (optional).
Directions
- 1. Preheat the oven to 120°C / 250°F / Gas Mark ½ and line a baking tray with baking paper.
2. Place the bacon in a large, heavy-based saucepan and add just enough water to completely coat the bottom of the pan. Cook over a medium-high heat until the water has evaporated. Reduce the heat to medium and cook until the bacon is crisp (about 10 minutes - no need to turn). Remove the bacon and place in a strainer over the pan to drain all the fat. When cool, break the bacon into bits and retain the fat
3. Combine the remaining ingredients in a big bowl. Add the bacon bits and stir in ¼ cup of the bacon fat (if you don’t have enough, top it up with melted coconut oil). Spread the mixture over the prepared baking tray and bake for 20-25 minutes, until golden, stirring after 10 minutes.
Store any leftover bacon fat in a sealed glass jar in the fridge and use it instead of cooking oil. It will keep for one month.
Note
Worried about sugar and/or nitrates in your store-bought bacon? Make your own with Sarah's Homemade Bacon recipe.