Our in house chef Jaclyn Hamric whipped up quite the snack: AVOCADO FRIES & CABBAGE CHIPS WITH CUMIN COCONUT AIOLI.
Took about 30 min total. This recipe is paleo, whole 30, sugar free, and a VeesHoney approved snack. We used Culina's unsweetened coconut yogurt to make the aioli dip.
Below is the recipe to these delicious figure friendly snacks!
3/4 cup almond flour
1/4 tsp chili powder
1/4 tsp salt
2 tbsp plain unsweetened almond milk
1 large avocado
Preheat the oven to 400*F. Line a baking sheet with parchment paper and drizzle with olive oil. In a small bowl, whisk together the flour, chili powder, and salt. Pour the milk into a small bowl.
One at a time carefully dip each avocado slice in the flour. then the milk, and then again in the flour. Place the coated pieces on the pan.
Bake until golden brown and crispy on the outside, make sure to turn the fires over halfway through, for about 25 minutes total.
1 red cabbage
1 tsp Hill Country Bavarian-Style Sea Salt
1 tbsp Extra Virgin Olive Oil
Preheat the oven to 250*F. Line a baking sheet with parchment paper to place cabbage on. Wash red cabbage leaves and tear into smaller "chip" size leaves. In a bowl toss the cabbage leaves in olive oil and salt until evenly covered then move onto baking sheet. Bake until golden and crispy 30-40 minutes, flip halfway through baking. Let cool and enjoy!
Cumin Coconut Aioli:
1 Plain and Simple Culina Unsweetened Yogurt
1 tsp parsley
1 tsp cilantro
1 tsp minced garlic
1 tsp ginger
1 tsp paprika
1 tbsp ground cumin
1/2 tbsp crushed coriander seeds
Juice of 1 lemon (add zest for extra flavor)
Pour the yogurt into a small bowl. Mix all of the spices separately. Once all of the spices are mixed slowly pour the mixture into the yogurt while you continue to stir. Once everything is mixed the Cumin Coconut Aioli is ready to eat!
I hope you enjoy them as much as we did!