Let me begin with saying that we did not see that movie after all. No reviews to give, sorry! Secondly, I notice while thinking about this post that we don’t have an appetizer section – which I will fix later on today.
Always a bit hit, this recipe is a sweet and savory, light and very simple to create. The salt from the bacon really compliments the sweetness of the sugars and I love the crunchiness of the water chestnuts (a vegetable that grows in wet marshland, under the water). Really, an odd but delicious combination!
1 can whole Water Chestnuts
4-5 strips Bacon
Coconut Aminos (or Wheat-free Tamari, if you eat a little soy)
Coconut Crystals (or Honey)
Preheat the oven to 350 degrees Fahrenheit.
Lay out the bacon on a cutting board. Depending on how much bacon you like, cut the bacon into equal strips. I cut in half lengthwise, then I cut those into 3 equal pieces (so you will have 6 pieces per bacon strip, if the bacon is thick).
Dip the water chesnut in the coconut aminos. If you are using honey, you can either dip the water chestnut in it, or mix it into the coconut aminos. If you are using coconut crystals, pour some into a bowl. Dip the bacon in the aminos, then roll the water chestnut into the coconut crystals. Then wrap the water chestnut in bacon and secure the meat with a toothpick. So it goes: water chestnut < coconut aminos < coconut crystals < bacon < toothpick < baking sheet.
Spread out on a baking sheet and bake for about 15 minutes or until bacon is sizzling and cooked.
Follow this appetizer with one of our Paleo Salads!