“Chestnuts roasting on an open fire” is an iconic image of Christmas, but we’re willing to bet most people reading this
have never eaten a chestnut. Change that this year with this awesome paleo friendly appetizer.
INGREDIENTS:
- 2 8-oz cans water chestnuts
- Tamari (wheat-free soy sauce), but can substitute with coconut aminos
- 1/4 cup coconut sugar
- 1 lb sliced bacon, quartered
DIRECTIONS:
- Heat an oven to 400 F.
- Place a wire rack on a baking sheet lined with parchment and set aside.
- Drain liquid from canned water chestnuts, add tamari to cover, and let soak for 15 minutes in the cans.
- Drain tamari, roll each chestnut in coconut sugar, wrap with bacon, and spear on toothpick.
- Place chestnuts on prepared rack.
- Plate and serve.
Bake for 30–35 minutes.Plate and serve.Inspired by “Paleo Happy Hour” by Kelly Milton
