Courgette un-fries recipe

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

1. Preheat the oven to 220˚C (425˚F) Gas 7.
2. 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.
3. 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.
4. 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.
5. They can be served warm from the oven or at room temperature. Store in an airtight container for up to 3 days.