Per serving (156g) Calories 219, Fat 11g, Saturates 5.8g, Sugars 11g, Salt 1.4g
In a bowl, combine the coconut flakes with the smoked seaweed oil, white wine vinegar, Ketjap Manis, liquid smoke, garlic salt, onion granules and salt. Stir well until completely combined and allow to marinade for 15-20 minutes or longer.
Preheat oven to 180°C/350°F/Gas 4. Line a baking tray with foil.
Place the coconut mixture on the baking tray and place in the oven for 3-4 minutes, then remove and turn the flakes. Return to the oven for another 3-4 minutes or until just crispy. Be careful not to burn. Remove from the oven and set aside.
Heat some oil in a large pan and toss in the Brussels sprouts and chestnuts. Cook for 4-5 minutes or until heated through. Add the coconut bacon and cook for a further 1-2 minutes. Serve immediately.
Beetroot, Chickpea and Parsley Straws with Tahini Dip These...
Sweet Potato and Lentil Shepherd’s Pie Meals in Minutes:...