We always rustle up these lush stodgy fries/wedges at Raw Juice Camp when it’s burger night (which is usually Thursday night!) when we just want to, quite honestly, stuff our faces. They have been going down a treat for most of the five years we have been running camps! We love them! If you are in the mood for wedges but not the carbs (aww poor carbs!) then you might want to try these avocado alternatives instead. They are totally fabulous, easy to prepare, tick most of the ‘diet fad boxes’ (not that we are ‘bovvad’ about that too much) and you can bake them or warm them through to keep them ‘raw’. Play with them and – bring your food to life!
- Fresh ripe avocados (as many as you need)
- 1 cup flax seed (freshly milled)
- 1/2 cup nutritional yeast flakes (powdered down or flaked is fine)
- pinch Flor do sal (fine quality sea salt)
- pinch chili flakes (optional to taste)
- Firstly make your wedge dust. Mill flax seeds and mix with all other ingredients in a bowl with a spoon. Set aside ready for coating and turn on the oven to a medium heat ready to warm your wedges through.
- Peel and stone your ripe avocados. And, if the avocado gods have been kind, you should have soft (not sloppy) green (not grey or brown) ripe (not hard) easily sliceable avocados ready for wedge making. Keep the skin for rubbing on your face (or just rub it on your face, your skin loves that stuff!) Keep the stones for sprouting or using to make avocado milk. Or if you are not ready for that then use the stones and skins in your compost. If you are not composting yet (what..!?) then try to donate them to a neighbour who is. Please. Food like this should not be wasted in mere trash or landfill with lost forgotten plastic shopping bags. Please try to be planet kind.
- Slice your avocados in to wedges. Don’t panic if they don’t all look the same. That’s great! It can be a messy job and they slip everywhere. A sharp knife is your best friend here!
- Roll the avocados in the wedge dust and place on a baking tray ready to warm through in the oven (use a dehydrator if you have one). Lay them all out and put in the oven. Leave the oven door slightly ajar if you can to release the moisture (so the wedges don’t go soggy). Use a wooden spoon to jam the door open if you have an automatic door with a switch-off facility. We are not roasting them we are gently warming them through so keeping the door open to release any moisture is what we need.
- Remove from the oven when ready – usually around 30 minutes but use your own judgment.
- Serve with salad & raw vegan burgers. Or quite honestly anything you want to stuff your face with. They are delicious with dips and sauces.
Let me know if you make these and post your comments below or tag me on social media! I love to hear about your creations!
Keeping it juicy & raw