I am so excited to have a new show out on Tastemade called The Showdown, with my most favourite topless baker, Topless Baker! We battle it out each week, going head-to-head with a similar recipe, trying to win over ‘the toastmaster’ – who may/may not be Annie from the office.
I feel really proud that 50% of the recipes on the show are vegan. It’s a great sign of things to come!
The premise of the show is based around mine and Matt’s chemistry, so the recipes had to be super simple and easy to make. My Elvis Sandwich is no exception. You can make the baconut in advance (and also use it for BLTs) and that way you’re ready to be a gen-z-Elvis in a matter of minutes.
Prep time: 5 mins
Cook time: 11-12 mins
150g unsweetened coconut flakes (makes extra which you can store in airtight container)
2 tbsp tamari
1 tbsp liquid smoke
1 tbsp maple syrup
1 tsp smoked paprika
1 tsp garlic powder
2 slices of sourdough bread
2 tbsp peanut butter
1/2 tbsp maple syrup
1 peeled and chopped ripe (spotty) banana
1. Toss the coconut in the bacon spice mix and then bake on a lined baking tray and set in a pre-heated 170 degree oven for 11-12 mins, tossing half way. Set to side to cool.
2. Brush the bread with some olive oil and place in a griddle pan for a few minutes on both sides – alternatively you can toast the slices.
3. Mix the peanut butter with maple syrup and spread on the bread.
4. Add slices of banana and then the baconut and sandwich together.