Back when YumUniverse had it’s first birthday (almost 6 years ago!) I held a recipe contest to celebrate, and while every entry was delicious, there were a few that stood out to me and my fellow recipe testers—the Grand Prize winner Lisa Pitman’s Party Perfect Petit Fours (check out her Crustless Kale & Mushroom Quiche too) and Nicole Axworthy, who came up with a decadent, rich Brownie Blizzard Ice Cream Cake that none of us have forgotten since. So, it’s exciting for me to announce that the two have teamed up to co-author the new book DIY Vegan, which shares over 100 plant-based recipes with gluten-free options that I think YU’ll love.
I’m so grateful that they’re allowing me to give you a recipe preview for Coconut Bacon Bits from their book. And not only that, but you can enter a giveaway below for a free copy of DIY Vegan!
Coconut Bacon Bits from DIY Vegan
Makes 2 cups
“You’ve just got to give these a try. We love to use them in vegan club sandwiches, in salads, or to coat an amazing Classic Cheese Ball (page 60). But if you’re someone who loves smoky, salty sweets, you can also add these as a topping to doughnuts, cookies, and brownies. P.S. One of ourtesters told us this recipe alone was worth the price of the book.” —Nicole and Lisa
1 tablespoon tamari
1 tablespoon vegan Worcestershire sauce, homemade (page 139) or store bought
2 teaspoons liquid smoke
2 teaspoons pure maple syrup
2 teaspoons olive oil (optional)
½ teaspoon apple cider vinegar
½ teaspoon smoked paprika
2 cups large coconut flakes
1. Preheat the oven to 300°F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine the tamari, Worcestershire, liquid smoke, maple syrup, olive oil (if using), vinegar, and paprika and stir. Toss in the coconut flakes and stir until well coated and no liquid remains at the bottom of the bowl.
3. Spread the coated coconut in a single layer over the prepared baking sheet. Bake for 18 to 20 minutes, stirring every 5 minutes. Watch carefully—the edges can burn quickly! Let cool on the baking sheet. Store in an airtight container at room temperature for up to 1 month.
TRY THIS: If you’re looking to reduce your oil consumption, the natural fat in the coconut flakes make these delicious with or without the oil in the recipe. If you like things a little more on the salty side, add a sprinkle of salt once you lay out the coconut flakes on the baking sheet, before they go into the oven.
Reprinted from DIY Vegan. Copyright © 2015 Nicole Axworthy and Lisa Pitman. Published by St. Martin’s Griffin.
Photos ©Nicole Axworthy
If you’d like to enter to win a copy of DIY Vegan:
1. Register here.
2. Tell us with a comment below, why you’d like a copy of this book. And if you like, give a shout out FB, Insta, or on Twitter:
3. One winner will be selected at random December 29, 2015.
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