2 large carrots, trimmed, cut into long, thin batons (these should resemble French fries in size and shape)

salt, to taste

1 tbsp ground almonds

30g/1¼oz parmesan, grated

1⁄2 tsp dried oregano

small pinch cayenne pepper

1 free-range egg, beaten

Serves - 2


Preheat the oven to 250C/220C Fan/Gas 9. Season the carrot batons with salt.

In a large bowl, mix together the ground almonds, parmesan, oregano and cayenne pepper until well combined.

Dip each baton into the beaten egg, then dredge in the herb-and-spice mixture until evenly coated.

Arrange the carrot fries in a single layer on a baking tray.

Bake for 10-12 minutes, turning during cooking, until tender and golden-brown all over. Serve hot.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Carrot fries