Twice-baked carrot fries

Carrot fries coated with coconut oil, flour and sesame seeds, then baked until crisp.

Serves 2

Ingredients

• 4 large carrots, peeled and cut into chunky chips
• 2 tbsp Lucy Bee coconut oil, melted
• 1 tbsp gram flour or gluten-free plain (all-purpose) flour
• 1 tbsp sesame seeds
• Himalayan salt and ground black pepper

Method

1. Preheat the oven to 180°C/350°F/gas mark 4.

2. Put the carrots into a large baking tray with the melted coconut oil and toss in the oil to coat the carrots all over. Spread out in an even layer and bake in the oven for 10 minutes to soften.

3. Meanwhile, in a mixing bowl, stir together the flour, sesame seeds and some seasoning.

4. Take the tray out of the oven and sprinkle the flour mixture over the carrots, turning them to make sure they are all coated. Leave to stand for 10 minutes, allowing the flour to set onto the carrots and cool slightly, and increase the oven temperature to 200°C/400°F/gas mark 6. Put the carrots back in the oven and bake for a further 25-30 minutes, until crisp.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.