Baked Avocado Fries + Lemon Garlic Aioli

I can't take credit for this amazing idea so I have to give a shot out to Ginger Bear Kitchen for inspiring me to get into the kitchen and make a gluten free version of this recipe. Avocados are honestly one of my favorite foods. Rarely does a day go by without me having one in a meal or as a snack. This fruit--yes it's a fruit and not a vegetable-- is low in sugar and a good source of  potassium, folic acid, vitamin E and master antioxidant glutathione. I love these little green gems and am a fan of this clever baked avocado recipe. Who doesn't love a tasty dip-able snack? Which reminds sure that the avocado is not overly ripe so the inside doesn't seem mushy. Let's get to the good stuff, shall we?

My adaptions to this recipe include what I had on hand at the time. In my opinion, there are a number of ways to make these avocado fries utterly delicious. Here are a few of my thoughts on other options that you could do to achieve the same results. I replaced the all purpose flour with almond flour and flaxseed meal, and opted for shredded coconut instead of breadcrumbs. You could also use gluten-free flour/coconut flour/g-free breadcrumbs or try finely chopped nuts instead of shredded coconut. I did not include the onion and garlic powder that is in the original recipe, but I bet it would be good...even with the coconut. I opted not as I didn't have them on hand and wasn't sure about that combination with the coconut coating, but I think I will include those next time. Additionally, I made a lemon garlic aioli but created my own version (naturally) that you will see below. If you have sour cream or yogurt on hand that would likely be a good replacement instead of egg. Be creative. You can't mess these up. After all it's avocado--they go with anything. Enjoy!

Adapted from Ginger Bear Kitchen

Yields: roughly 1 dozen avocado fries

1 large avocado or 2 small avocados (firm and not overripe)
1/8 cup almond flour
1/8 cup flaxseed meal (or coconut flour/almond flour)
1 egg, whisked
1/4 teaspoon salt
double dash of chili powder
1/4 teaspoon black or white pepper
3/4 cup shredded coconut
juice of 1 lemon
2 soft boiled eggs, boiled for 5-6 minutes, cooled and peeled
1 teaspoon olive oil
1 teaspoon butter (or add olive oil)
1 teaspoon raw apple cider vinegar
pinch of salt

1. Preheat oven to 400F/200C. Cut avocado in half and peel the skin. Next, slice lengthwise into fries (roughly 3/4" thick).
2. Create 3 bowls. Mix flours, salt, chili powder and pepper into 1 bowl. Whisk egg into one bowl and put the shredded coconut in the last bowl.
3. One at a time, coat avocado in flour mixture, then egg and lastly the shredded coconut. Make sure you coat them thoroughly in each. Place on a baking/cookie sheet lined with parchment paper. Continue with the rest of the avocado fries.
4. Bake for 15-20 minutes, until coconut is toasted and crispy. While the avocados are baking, blend the lemon juice, boiled eggs, olive oil, butter, apple cider vinegar and salt until smooth and creamy.
5. Once the baked fries have cooled, dip those sweet things in the aioli and enjoy!


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