Healthy Baked Pickles
1 jar of garlic pickles
2-3 tbsp of extra virgin olive oil
2 cups of coconut flour
2 cups of almond mill or flavoured bread crumbs
1/4 of a teaspoon of onion powder
1/2 teaspoon of all spice
1 250g container of organic dressing for dip (I used ranch)
(You can cut pickles into halves or keep them whole if you wish, depending on how much pickle flavour you desire)
1. Preheat oven to 375 degrees. Using seperate bowls, break eggs wisked into one bowl, add coconut flour into another and almond mill or bread crumbs into the third bowl.
2. Add spices to coconut flour and mix.
3. Dip each pickle
into egg mixture using a fork, then into flour and then back into egg mixture. Finish by dipping pickle into almond mix or bread crumb mix.
4. Place each pickle onto a baking sheet lined with parchment or foil paper and drizzle with olive oil.
5. Bake in oven at 375 degrees for 25 mins or until they are golden in colour.