- Desired quantity of vegetables we found eggplant, zucchini, potato and asparagus very tasty!
- ½ teaspoon Fennel seeds
- ½ teaspoon Garlic Powder
- Salt and pepper
- At least 1 cup of apple sauce (store bought or homemade)
- ½ cup of Healthy Loaf Gluten Free Bread Crumbs
- Olive Oil
- Your choice of dips to serve (we used mashed avocado and hummus)
Preheat your oven to 200° (180° fanforced)
Line a baking tray with baking paper (I used foil in a pinch when my baking paper ran out)
Cut your vegetables into approximately 1.5cm thick batons
Put applesauce into a bowl large enough to coat your vegetable batons (I made a quick batch at home using one my favourite Thermomix recipes)
In another bowl mix ½ cup of bread crumbs with fennel seeds and garlic powder
Season to taste with salt and pepper and combine well using a spoon.
Coat each baton in applesauce then coat in the crumbs and place on the oven tray.
Repeat until the tray is full and drizzle generously with olive oil.
The baking times may vary depending on the size and type of vegetables used but roughly 35 minutes then check frequently until you’re happy with their colour. I think these would also be great in an air fryer—if you give it a go let me know how they turn out!
My fresh guacamole/mashed avocado is so easy just scrape avocado out of the skin into a bowl, sprinkle to taste with smokey paprika and mash with a fork to a consistency you like and serve immediately with another sprinkle of paprika.
I garnished the bowl with a couple of fresh Kale leaves from the vegetable garden.