Serves
4
Ingredients
Marinade
- 3 tbsp tamari
- 2 Tbsp water
- 2 tbsp nutritional yeast
- 2 tbsp coconut oil
- 1 tbsp beetroot powder
- 1 tbsp maple syrup
- 1 tsp liquid smoke
Bacon
- 6 sheets of rice paper
- Pepper
- Brown sugar
Method
Preheat your oven to 180c, grease 2 large baking sheets with coconut oil, and use a whisk to mix together all the ingredients for your marinade in a shallow dish.
Fill a large bowl with room temperature water and set it on the counter. Next to it, place your marinade dish. Next to that, place a large cutting board.
Take 2 sheets of rice paper and press them together. Adding them to a bowl of water for about 15-30 seconds should make them stick to one another.
Carefully remove the rice paper and place it in the marinade. Marinate for one minute, flip, and marinate one more minute. Then, move the rice paper to the cutting board.
Using a pizza cutter or sharp knife, cut the rice paper into 6 slices and transfer these to the greased baking sheet. Repeat this process with the remainder of your rice paper.
Before baking, brush the excess marinade onto each bacon strip. Then, sprinkle with a bit of brown sugar and freshly ground black pepper. Bake at 4 minutes. Use tongs to carefully flip each slice, brush each once more with excess marinade, sprinkle with brown sugar and black pepper, and return them to the oven for another 4 minutes.
Let the bacon cool for 5-10 minutes before eating.
Note
Beetroot powder optional but will give a good colour.
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Sparkling Eats 
looks delicious!