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- 2 medium zucchini
- 1 cup almond flour
- 1/4 cup flax seed, ground
- 1/2 cup water
- 2 tablespoons tapioca starch
- 1 teaspoon sea salt
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
Avocado Mayo
- 1 avocado, cut in halves, seed removed and peeled
- 1 tablespoon lemon juice
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/4 teaspoon sea salt
- Cayenne pepper to taste.
Directions:
- Preheat oven 425 degrees. Lightly oil parchment paper lined baking sheet. In a small bowl combine flax seeds and water, set aside. Cut ends off zucchini and cut into strips about 1/4 inch wide and 3 inches long, set aside. In another bowl combine, almond flour, tapioca starch, sea salt, paprika, garlic powder and onion powder. Dip zucchini strip into flax seed gel then into flour and place onto baking sheet. Bake for 20 minutes turning halfway or until lightly brown and crispy.
- Avocado Mayo: Place avocado, lemon juice, onion, garlic powder, sea salt and pepper in a food processor and process until smooth. Serve immediately!
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