Vegan Gluten Free Baked Avocado Fries with Green Goddess Protein Dip
These vegan Gluten free Baked Avocado Fries with Green Goddess Protein Dip is a vegan, gluten free appetizer perfect for St. Patrick’s Day!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 people
- 1/4 cup plus 2 tbsp oats pulsed into a powder in the food processor, gluten free if needed
- ½ tsp cumin
- ¼ tsp chili powder
- ¼ tsp table salt
- ¼ tsp cracked black pepper
- 2 tbsp ground flax seed
- ¼ cup plus 2 tbsp water
- 3 cups Chex cereal or similar crispy rice cereal
- 2 firm avocados cut into 8 slices each
- Pinch fleur de sel
Green Goddess Protein Dip
- 175 grams soft tofu
- 1 clove garlic minced
- Juice from 1 lemon
- 2 tbsp chives minced
- ¼ cup basil leaves
- 1 cup parsley leaves
- 2 tsp Dijon mustard
- 1 tsp maple syrup
Preheat an oven to 450 F and line a sheet pan with a nonstick cooking mat or parchment paper.
Prepare three bowls. Mix the oat flour, cumin, chili, salt and pepper in one bowl and set aside.
In the next bowl, mix the flax and water and set in the fridge to thicken for 15 minutes to make a “flax egg”.
Add the chex cereal to the food processor and pulse into panko-like crumbs, then transfer to the third bowl.
Dip the avocados into the oat mixture, then the flax egg, then the Chex cereal mixture. Place on the baking sheet and bake for 15 minutes until lightly golden brown, turning once half way through. Sprinkle with a pinch of fleur de sel.
Meanwhile, place the tofu, garlic, lemon juice, chives, basil, parsley, Dijon, and maple syrup in the food processor and puree until very smooth. Season with salt and pepper, to taste and set aside.
Serve the avocado fries with the dip and enjoy.