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Peanut Butter-Coconut Bacon Toast
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Peanut Butter-Coconut Bacon Toast
This week’s Recipe Club features an easy peanut butter and coconut bacon toast from one of our favorite new cookbooks, the just-released Eat Like You Give A Damn by Michelle Schwegmann and Josh Hooten. Founders of the Portland-based clothing store Herbivore, the duo has perfectly combined sweet and savory flavors while adding a little extra crunch, making this decadent treat an ideal meal any time of day. The recipe can be customized using your favorite nut butter and swapping in gluten-free bread for the toast. Now that’s how you eat like you give a damn!
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Serves 2
What You Need:

For the Toast
2 slices whole-grain or gluten-free bread, toasted
2 tablespoons peanut butter (or your favorite nut butter)

For the Better-Than-Bacon Coconut Flakes
1½ cups unsweetened large dried coconut flakes
3 tablespoons reduced-sodium tamari
1 tablespoon olive oil
1 tablespoon ketchup
1 tablespoon maple syrup
1 tablespoon liquid smoke
1 teaspoon garlic granules
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What You Do:

1. For the Coconut Bacon Marinade, place the tamari, olive oil, ketchup, maple syrup, liquid smoke, and garlic granules in a medium bowl and whisk until well combined. Separate 3 tablespoons, and refrigerate the leftover marinade for later. Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment paper.

2. Place the coconut flakes in a large bowl. Add the marinade and toss until flakes are evenly coated. Spread in a single layer on lined baking sheet. Bake for 10 minutes. Remove from oven and flip flakes over so they cook evenly. Return to oven and bake until golden brown, about 5 minutes longer. Set the timer, as the flakes can go from brown to black in a flash, so watch them closely. Let cool before using (they’ll crisp as they cool) and use immediately.

3. Spread toast with peanut butter. Top with Better-than-Bacon Coconut Flakes and serve.

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