Applewood Smoked Celtic Sea Salt Coconut Bacon – By Monique Costello


1 ½ cups unsweetened coconut flakes

1 tsp apple cider vinegar

2 tsp maple syrup

2 Tbls tamari

1 heaping tsp Applewood Smoked Celtic Sea Salt

Preheat oven to 300 degrees. Line a baking sheet with parchment paper. Toss all the ingredients, except the salt, in bowl; be sure to coat all the coconut well. Now add in the Applewood Smoked Celtic Sea Salt and toss again to distribute. Spread in a single layer on the baking sheet and bake for about 7 minutes, shake and flip around on the pan and bake until crispy, about another 7 minutes.

Remove pan from oven and let cool, they will crisp some as they cool. Note​: Keep a close eye on the coconut bacon after tossing and flipping, the flakes on the outer edges of the pan often get done sooner than than pieces in the middle of the pan. Take a few bacon pieces out, let cool for a moment and taste for crunchiness. Use in all the places you would bacon: top salads, in a blt, over eggs or on a pizza!

Bonus Recipe: Spread a layer of mayo (preferably cashew mayo) onto a piece of Boston lettuce. Pile with avocado, thinly sliced green apple and the coconut bacon.

YUM! *** Happy Healthy Eating!

About the Chef:

Monique Costello is a Certified Culinary Nutrition Expert, Integrative Holistic Health Coach and a Gourmet Cook. After years of a debilitating break down of the body, chronic back pain and unexplained symptoms like low energy, restless sleep, weight gain, and dry skin, Monique found relief in the very same element that fueled her passion, food.

A champion recipe developer once featured on The Food Network, Monique now works as a health educator through corporate wellness programs and a one-on-one coaching. She teaches Soma Institute’s Health and Wellness certification program and Culinary Nutrition Certification and recreational classes at Kendall College along with hosting detos programs to help people recognize that food is medicine and it can heal you from the inside. Read more about Monique’s story at

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