I really love the texture of tempeh, but I find the flavor to be kind of strange on its own. This recipe results in a nutty, sweet taste.
- 1/3 block of tempeh
- 1/3 cup shredded coconut
- 2 tablespoons maple syrup
- 1 tablespoon cinnamon
- Cut tempeh into 1-inch blocks.
- Combine coconut, maple syrup, and cinnamon in a small shallow bowl.
- Pat mix onto each block of tempeh.
- Place on greased cookie sheet.
- Bake at 380 for 20 minutes, or until it starts to brown.