In a small bowl combine coconut, paprika, onion powder and salt.
Arrange three bowls; one with coconut flour, one with eggs and another with the coconut mixture.
Coat each avoacdo slice into coconut flour, followed by eggs and then coat well in coconut coating. Repeat until all avocado slices are coated.
Arrange on a lined baking tray.
Bake in oven for 15 -20 mins or until the coating is golden and crispy (check after 10 minutes).
Serve with a generous serving of Roza’s Gourmet Aioli Garlic Mayonnaise for dipping.
This recipe was designed by Brisbane nutritionist and recipe developer Casey-Lee Lyons from Live Love Nourish for Roza’s Gourmet.
Roza’s Gourmet is a Brisbane based, family run business that lovingly creates an extensive range of gourmet sauces and dips. Our range of gluten free dips and sauces is available in Melbourne, Sydney, Brisbane and Australia wide.