Make coconut bacon:
2 Preheat the oven to 350 F (180 C, or gas mark 4), and line a small baking sheet with parchment paper.
3 In a mixing bowl, place the coconut flakes, maple syrup, liquid smoke, salt, onion powder, garlic powder, smoked paprika, and black pepper. Toss the mixture until everything is evenly coated
4 Spread it out in a single layer over the parchment paper.
5 Bake for 5 minutes, stir the bacon around, and bake for an additional 5 minutes, or until the coconut bacon is amber brown. If not using right away, store in a tightly sealed jar in the refrigerator for up to 3 weeks. Let it reach room temperature once you take it out to use it.
To make the sandwich:
8 Lay out the 8 pieces of bread, and spread roughly 2 teaspoons (9 g) of vegan mayo on one side of each slice.
9 Layer 2 leaves of lettuce, 2 slices of tomato, ¼ cup (40 g) peach slices, 3 tablespoons (4 g) Coconut Bacon, and a pinch of black pepper on 4 of the slices.
10 Then top with the remaining slices of bread.
11 Serve, or wrap up for your lunch box!
