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I am always looking to add a crunch to my salads and these little morsels not only add that crunch but they taste heavenly as well! I will admit that they don’t taste 100% like bacon bits but pretty darn close and that alone is enough to tickle my taste buds. I must warn you — as they are drying out in the dehydrator, it will fill your house with the smell of bacon, thanks to the liquid smoke. They are highly addictive and just might become a pantry staple in your household too.
Liquid smoke is what gives the coconut that rustic, bacon / BBQ flavor. Have you ever wondered how liquid smoke is made? I have, and I took the time to research it. To make it, hickory and a little mesquite are burned at a low temperature; then, the smoke is captured and diverted into a tunnel.
In the tunnel, a constant stream of distilled water is channeled through the smoke to pick up the flavor. The liquid is then filtered to remove any sediment or oil before bottling. There are no other additional ingredients! It is literally nothing but smoke-infused water, with no additives of any kind.
For this recipe, it is best to use as large of dried coconut flakes as you can find. But, if you only have shredded coconut, that will work too, just a different mouthfeel. Also, you want to make sure that they unsweetened since most sweetened coconut is over the top in sugar. I hope you enjoy this simple yet delicious recipe. I created and posted this recipe on the site back on 2/01/2011 and have yet to feel the need to deviate from the original recipe. Please be sure to leave a comment below. blessings, amie sue
Ingredients:
Has anyone tried the bacon bits coconut flakes. ? I was wondering if 1 T. of the liquid smoke is a little bit too much? That stuff is pretty intense, and thinking it might just take a DROP….I’d love some feedback…
thanks, kate
If you are concerned Kate, I recommend testing a small batch for yourself. Start with what you feel would taste the best and increase if need me. You could split the recipe down to 1/4 of the original size and see what you think. :) Just an idea but I too would love to hear if anyone else has tested my recipe :). Unfortunately, a mass email doesn’t go out to all the subscribers to notify them that you are asking this question. Have a blessed day! amie sue
I just wanted to update because someone had asked…I made a half batch tonight. The amount of smoke flavoring was not too much. It’s delicious!
Thanks for sharing Shelly. :)
Hi,
Is the liquid smoke a raw ingredient?
Hi Nicole, no liquid smoke is not a raw ingredients, unless you make your own. I have seen it done on TV but haven’t tried it. amie sue
even if it is home made, is it healthy for us ? why not just eat a burnt fried tortilla shell? Is not the point of dehydration to avoid the unhealthy char on our foods. I am new to this Raw Diet concept. Its seams I keep finding some recipes are not so simple natural. Why go to all the length of creating a food that we should no longer crave.
Hello Michele,
I am not sure that I understand your comment here. Comparing this to a burnt fried torilla shell and why not just eat that instead? amie sue
Hi Amie-Sue,
First off, thank you for sharing all of these great recipes and knowledge!
I’m not a purist, but I am a nerd. If one makes their own liquid smoke, how do you mean it is a raw ingredient? The smoke comes from burning wood at over 118 degrees, wood which isn’t a living food in itself with enzymes to begin with, from what I understand. I understand how cold pressing out agave nectar from a plant is raw, but I’m not following how liquid smoke would be raw. The water in the air is raw, the infused byproducts of burning wood, of smoke, I’m not following how that would be considered raw. It seems like it could be natural and clean, but not how it is might be infused with life. Thanks for your time!
Good afternoon Michael,
The Raw Food World makes a raw liquid smoke that you can read about here… http://news.therawfoodworld.com/liquid-smoke/ “Hickory and a little mesquite are burned at a low temperature, then the smoke is captured and diverted into a tunnel. In the tunnel, a constant stream of distilled water is channeled through the smoke to pick up the flavor. The liquid is then filtered to remove any sediment or oil before bottling. There are no other additional ingredients! This is the best, most pure kind of Liquid Smoke available on the market. It is literally nothing but smoke-infused water, with no additives of any kind.”
I hope this helps :) We are all health nerds. hehe Blessings, amie sue
I just tasted one of these right out of the dehydrator and really liked them! I even added 1 Tbsp of smoked paprika to the marinade to increase the smokey flavor. They might not taste exactly like bacon but they are a great savory snack! And somewhat addictive! :) After two weeks of not having any food that is “bad” for me (meaning no gluten, no sugar, no lattes and no refined products.) I notice that the cravings are gone. Thank goodness! Sometimes I am hungry but don’t feel like actually eating which is a novelty for someone that is used to having to fight off the cravings. Thank you Amie Sue for providing so many great recipes! They help people like myself that are trying to find a healthy but still TASTY way of eating. <3
You are so welcome Veronica. I applaud you for making it through the two weeks and in giving your body time to adapt. I know it isn’t always easy. Those darn cravings can send someone right over the hill. hehe
Great idea about adding the smoked paprika. I hope you continue to find inspiration throughout the site. Please keep in touch, it is always a pleasure to hear from you. Have a wonderful evening, amie sue