I woke up at 4:47am this morning. My sleep has been really erratic with a 9-month-old, so it was no big surprise that I couldn’t go back to sleep. Then my stomach started growling, and as any mom knows, when you have a chance to eat, you eat, because you don’t know when else you’ll have a free minute!

I started thinking that it would be a great treat for my 6-year-old to wake up to some baked vegan doughnuts. I made these awhile back (great recipe – I made a flax egg for the egg replacer, and don’t omit the nutmeg) and they were super quick and easy to make. So as I popped these into the oven, and none of the kiddos were awake yet, I grabbed a bag of roasted coconut chips, to try to make coconut bacon. I stirred in a few things, put the coconut chips in the oven, and fifteen minutes later, had these beautiful bad boys! I whipped up a quick maple glaze, and assembled these doughnuts. By the time I was done, it was NOT EVEN 6AM.

And then I went on Instagram and found out it was #nationaldonutday. What are the odds? I’m winning today!

You can use this coconut bacon however you like. On top of tofu scramble, these donuts, on avocado toast, even on a bowl of rice. Be creative and kind! Hugs!

Coconut bacon
Print Recipe
Servings Prep Time
2 oz 2 minutes
Cook Time
15 minutes
Servings Prep Time
2 oz 2 minutes
Cook Time
15 minutes
Coconut bacon
Print Recipe
Servings Prep Time
2 oz 2 minutes
Cook Time
15 minutes
Servings Prep Time
2 oz 2 minutes
Cook Time
15 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees F. In a medium bowl, stir all ingredients together.
  2. In a parchment-lined baking sheet, add the coconut bacon in a single layer. Bake for about 15 minutes, or until coconut bacon is toasted. Serve.
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