Oral Allergy Syndrome Friendly Honey-Garlic Turkey Bacon Dates
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Learn more →Ingredients
4 servings
- 16 medjool dates, pitted
- 3 tbsp full-fat coconut cream
- 8 strips uncured turkey bacon, no added spices, halved crosswise
- ¼ tsp fine sea salt
For the glaze
- 3 tbsp honey
- 2 tbsp coconut aminos
- 3 cloves garlic, finely minced
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
- 1 tsp fresh ginger, finely grated
- 1 tbsp apple cider vinegar
- ¼ tsp ground turmeric
For serving
- 1 tbsp fresh parsley, finely chopped (optional)Can be omitted
fresh parsley
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Combine the honey, coconut aminos, minced garlic, grated ginger, apple cider vinegar, and turmeric in a small saucepan over medium heat. Cook, stirring frequently, until the mixture just comes to a simmer and the garlic is fragrant, about 2–3 minutes. Watch closely — the honey can scorch quickly. Remove from heat and set aside.
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