PALEO BACON-WRAPPED WATER CHESTNUTS
Pretty much anything tastes delicious with bacon, but bacon-wrapped water chestnuts are our favorite. What a texture! While dates or scallops often end up mushy, water chestnuts have a welcome crunch. This recipe is both sweet and salty from the sugar and coconut aminos.
Serves: 4–8 Prep time: 20 minutes Cook time: 45 minutes
Ingredients: 2 8-ounce cans whole water chestnuts Coconut aminos (or tamari) 1 pound bacon 1/4 cup coconut sugar Avocado oil in an oil mister Toothpicks
Step 1
Preheat the oven to 400°F.
Step 2
Drain the water chestnuts, and return them to their cans. Add coconut aminos to the cans until the water chestnuts are covered. Soak them for 15 minutes.
Step 3
Cut the bacon strips in half lengthwise, and then in half again horizontally.
Step 4
Place the coconut sugar in a small dish. Remove the water chestnuts, one at a time, from the cans, and roll them in the coconut sugar. Then wrap each water chestnut with a piece of bacon. Secure the bacon with a toothpick.
Step 5
Spray a glass baking dish with avocado oil, and place the wrapped water chestnuts in the dish.
Step 6
This recipe is excerpted with permission from Paleo Happy Hour: Appetizers, Small Plates & Drinks
by Kelly Milton (Victory Belt Publishing).
