A lot of moms complain that they cannot get enough protein into their toddlers. This recipe might be helpful. I challenge you to make this deliciously satisfying plant-powered bacon recipe.
- ½ cup dried adzuki beans or other small red beans
- ⅓ cup hulled wholegrain buckwheat (not buckwheat flour)
- 1 tsp. onion powder
- 1 tsp. hickory liquid smoke
- 4 tsp. nutritional yeast
- 1 tsp. smoked paprika
- 1 Tbsp. tamari, soy sauce or Braggs Liquid Aminos
- ½ tsp. salt
- 2 tsp. tomato paste
- 1 tsp. coconut oil
- 2 tsp. maple syrup
- Rinse the raw beans and buckwheat, place in large bowl covered with several inches of cold filtered water; let soak overnight. (You can pre-cook the beans and buckwheat by boiling if you’d prefer to do so, but it’s not necessary)
Let’s get cooking:
- Preheat the oven to 205°C / 400°F
- Strain the soaked beans and buckwheat and rinse well.
- Place in the bowl of a food processor. Add the onion powder, liquid smoke, nutritional yeast, smoked paprika, tamari, salt, tomato paste, coconut oil, and maple syrup.
- Pulse several times to combine, scrape down the sides and bottom of bowl and continue pulsing until uniform but not as pureed as hummus.
- Line a shallow 23 x 33 cm / 9×13 inch baking tray with parchment paper and coat uncovered sides with a touch of coconut oil.
- Place bacon mixture in pan and spread as much as possible with a firm spatula, to get the mixture very thin and evenly spread and fill in any bare spots.
- Bake for 10 minutes.
- Remove from oven and let cool for 10 minutes, then slice into 24 strips. Do this by making one lengthwise cut down the center, and then eleven cuts across the shorter side (each is about 2.5cm x 10cm / 1 inch x 4 inches).
- Remove the strips with a small spatula.
- Heat a tablespoon of coconut oil in a frying pan on medium-high heat. Fry the bacon slices for 2-3 minutes, flipping once. Alternatively, before frying, you can freeze the bacon, then fry when ready to serve (no need to thaw first).