Avocados might be one of the most perfect foods on the planet, delivering incredible amounts of good fat and vitamin B6, which helps with hormonal balance. I suggest inviting friends over so that you have a bit of portion control. You may be surprised at how fast these fries can slide past your lips.
3 large firm, ripe avocados, peeled and pitted
½ cup coconut flour
¾ teaspoon unrefined pink salt, divided
2 large eggs (or flax or chia egg; see Tip)
1 cup unsweetened shredded coconut
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sweet paprika
1. Preheat the oven to 450°F. Line a baking sheet with unbleached parchment paper and place a wire rack on top.
2. Slice the avocados in half lengthwise. Then cut each half into 3 wedges. You should have 18 wedges.
3. Set up 3 bowls in a row.
4. In the first bowl, mix together the coconut flour and ¼ teaspoon of the salt.
5. Crack the eggs into the second bowl and beat lightly.
6. In the third bowl, mix together the coconut, garlic powder, onion powder, paprika and remaining ½ teaspoon salt and stir to combine well.
7. One at a time, dredge the avocado slices in the coconut flour, then in the beaten egg, and then coat thoroughly with the coconut mixture and place on the wire rack.
8. Bake for 10 minutes, until the coconut flakes are lightly browned. Serve immediately with Keto Ketchup or Avocado Mayonnaise.
Makes 6 servings, makes about 18 fries.
Tip: To make the flax or chia egg, in a small bowl, whisk together 2 tablespoons ground flaxseed or chia seeds and 5 tablespoons hot water until well combined. Set aside to soak for 10 minutes so that the flaxseed can swell and absorb the liquid.
Vegan Option: Use flax or chia egg substitute.
This recipe can be found in my 4th book, Becoming Sugar-Free on page 235.
Excerpted with permission from Penguin Canada from the book Becoming Sugar-Free: How to break up with inflammatory sugars and embrace a naturally sweet life by Julie Daniluk. All rights reserved.