I modified a recipe that someone pointed out to me and Paleofied it. Found here.
I made the recipe on a spur of the moment and made it really quickly. I hope I didn’t forget anything in the directions.
Use 3 or 4 medium-size zucchini
1/2 Cup almond flour
1/2 Cup of coconut flour
Salt n Pepper
A little Oregano and Parsley
Cut each zucchini into fries like spears about 3 inches in length. Put the zucchini in a colander set in a bowl and sprinkle with a little salt to help dry them out.
Now start the Onion Dip
1Tablespoon of Ghee or Coconut Oil
2Tablespoons Apple Cider Vinegar
1 Tablespoon of Honey
1 Tablespoon of Dijon Mustard
1 Tablespoon of regular Mustard
1 Tablespoon of Olive Oil
Parsley and Oregano
First, melt 1 tablespoon Ghee in a medium-sized frying pan over medium heat, and add sliced onion. Cook, stirring occasionally, until the onion softens, then caramelizes. When the onions are medium brown, remove them from the heat.
Place the onions, ACV, Honey and Mustard into a food processor or blender and blend until smooth. Then add in the olive oil and honey and blend till mixed through.
Back to the Zucchini Fries
Preheat the oven to 425°F. Line a baking sheet with parchment. Combine the Almond flour, coconut flour, Parsley and Oregano in a bowl. Hopefully you have a little helper like me.
Place the zucchini on the prepared baking sheet.Beat 2 large eggs in a bowl to dip the zucchini in. Then roll the zucchini in the flour mix. Bake for about 12 minutes, until they’re starting to brown. Remove from the oven, and turn them over. Bake for an additional 12 to 16 minutes or so, until golden brown and crisp.
Serve with the onion dip and enjoy.
P.S. In the Pics you see a burger. Its a spinach bacon burger. Recipe to come soon. I will be moving my site over to a self hosted site so it won’t say wordpress in the URL anymore. So this will be my last post for a few weeks. Keep it Paleo.