GLUTEN FREE COURGETTE FRIES AND TAHINI MUSTARD DIP

 

Does anyone have those days where you just want to sit on the sofa, watching T.V and eat your entire fridge (or is that just me..)? Whether you enjoying indulging or not, these are a perfect snack that tricks your mind into thinking you're breaking all the rules by nibbling on something naughty, when actually - you're doing quite the opposite by providing your body with plenty of nutrition.

It's common knowledge that anything battered or deep fat fried is far from healthy and growing up by the seaside in Cornwall, where I was surrounded by battered fish and chips, it was hard to say goodbye to my roots!

As with most of my recipes, I love recreating healthier versions of my old time favourites. So these wheat and gluten baked courgette fries are the perfect replacement for good old fashioned chips. Loaded with protein and fibre, they offer plenty of nutrition without the feeling of deprivation. 


They're a great snack to whip when entertaining and there's no doubt your guests will be impressed with your healthier option!

Ingredients:

2 large courgettes
1 egg
1/2 cup of almond flour / ground almonds
1 tbsp. extra virgin olive oil
Salt and pepper

Dip:

3 tbsp. tahini
2 tbsp. water
1 tbsp. dijon mustard
1 tbsp. olive oil
Juice of 1 lemon
Salt and Pepper


Method:

Preheat the oven to 190 degrees.


Slice the courgettes in half and then half again to create long chips.

Whisk the egg in a mug and dip the courgette into the egg.

Place the almond flour on a small plate and roll the courgette fries in the flour until the courgette is covered.

Once all of the courgette chips are covered in almond flour, place them on a lined baking tray. Sprinkle with a little olive oil, salt and pepper and oven for approx. 30 minutes, until they are nice a crisp.

Whilst the fries are cooking, make the dip by adding the tahini, mustard, water, olive oil, lemon juice, salt and pepper into a bowl and mix well.