Makes 1 Serving
Macros: 104 Cal, Fat 7g, Carbs 7g, Fibre 3g, Protein 2g
3/4 tsp Coconut Oil
1 tbsp Canned Coconut Milk (full fat)
1 tbsp Coconut Flour
1/8 tsp Sea Salt
1/2 Zucchini (medium, sliced into strips)
Preheat the oven to 400ºF (204ºC). Line a baking sheet with foil and coat with oil.
Pour the coconut milk into a small bowl. In a separate bowl, combine the coconut flour and salt.
Dip each zucchini strip in the coconut milk, letting the excess liquid drip off. Transfer to the bowl of salted coconut flour and coat well, shaking off any excess flour. Place onto the baking sheet. Bake for 12 to 15 minutes or until golden brown, gently flipping halfway.
Remove from oven and enjoy!
No Coconut Milk: Use eggs instead.
Leftovers: Refrigerate in an airtight container for up to five days. Reheat in the oven for best results.
Additional Toppings: Add paprika, chili powder or spices of your choice to the coconut flour.
Extra Crispy: Substitute half of the coconut flour with breadcrumbs or shredded coconut. Drizzle the zucchini fries with oil prior to baking.