Ingredients
- ⅓ cup (80 ml) almond milk
- ¼ cup (35 g) quinoa flour
- ¼ cup (35 g) ground flaxseeds/linseeds
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sea salt
- 2 large courgettes/zucchini, cut into 5-mm/¼-inch slices
- baking sheet lined with baking parchment
How to Make It
- Preheat the oven to 220˚C (425˚F) Gas 7.
- Put the almond milk in a bowl and set aside. Put all the remaining ingredients (except the courgettes/zucchini) in a separate, wide bowl and mix well.
- Place each slice of courgette/zucchini into the almond milk, one at a time, then dip into the dry mixture. Once fully coated, place on the prepared baking sheet.
- Bake the fries in the preheated oven for 15 minutes. Remove from the oven, flip the slices over, and bake for another 15 minutes. Keep a close eye on them, as they burn easily.
- They can be served warm from the oven or at room temperature. Store in an airtight container for up to 3 days.