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Baked avocado fries

Avocados might be one of the most perfect foods on the planet, delivering incredible amounts of good fat and vitamin B6, which helps with hormonal balance. Boost your mood with this avocado-packed snack that you can make right now! Made with avocados dredged in coconut flour, garlic powder and paprika to create a potato-like crunch. 

Excerpted with permission from Penguin Canada from the book Becoming Sugar-Free: How to break up with inflammatory sugars and embrace a naturally sweet life by Julie Daniluk. All rights reserved.



  • 3 large firm, ripe avocados, peeled and pitted
  • 1⁄2 cup coconut flour
  • 3⁄4 teaspoon unrefined pink salt, divided
  • 2 large eggs (or flax or chia egg)
  • 1 cup unsweetened shredded coconut
  • 1⁄2 teaspoon garlic powder
  • 1⁄2 teaspoon onion powder
  • 1⁄2 teaspoon sweet paprika


  1. Preheat the oven to 450°F. Line a baking sheet with unbleached parchment paper and place a wire rack on top.
  2. Slice the avocados in half lengthwise. Then cut each half into three wedges. You should have 18 wedges.
  3. Set up three bowls in a row.
  4. In the first bowl, mix together the coconut flour and a quarter teaspoon of salt.
  5. Crack the eggs into the second bowl and beat lightly.
  6. In the third bowl, mix together the coconut, garlic powder, onion powder, paprika and remaining half teaspoon salt and stir to combine well.
  7. One at a time, dredge the avocado slices in the coconut flour, then in the beaten egg, and then coat thoroughly with the coconut mixture and place on the wire rack.
  8. Bake for 10 minutes, until the coconut flakes are lightly browned. Serve immediately with your favourite dipping sauce. You can also find dipping sauces like Keto Ketchup (page 223) or Avocado Mayonnaise (page 218) in Becoming Sugar-Free.

Vegan Option

  1. Use flax or chia egg substitute. To make the flax or chia egg, in a small bowl, whisk together two tablespoons of ground flaxseed or chia seeds and five tablespoons hot water until well combined.
  2. Set aside to soak for 10 minutes so that the flaxseed can swell and absorb the liquid. Follow the rest of the recipe. 


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