Kids come home hungry from school and this afternoon snack is a great alternative to a sugary baked good. Play around with the wedges, these are lovely made with sweet potato and carrots too.

Ingredients:

5 potatoes, washed with skin left on
4 tbsp coconut oil
1 tbsp dried Italian herbs
1 avocado
1/4 cup seeds for serving

Method of preparation:

Step 1: Preheat your oven to 220c and line a baking tray with greaseproof paper.

Step 2: Cut the potatoes in to wedges and place on the tray with half the coconut oil and a dusting of the herbs. Bake for 25 minutes or until crispy.

Step 3: In a bowl combine the remaining coconut oil with the avocado and mash until it forms a chunky dip.

To serve:

Plate the wedges with the dip and sprinkle with the seeds.

A Healthy Mum Nutritional Tip:

Coconut oil has a high smoking point, meaning it can be used when cooking at a high heat, such as 220C. It also has fantastic digestive and anti inflammatory properties which is great to include in the families diet.

Author

Stacey is a mum-of-one who is dedicated to developing and sharing healthy and easy-to-make recipes that the whole family can enjoy. She is currently studying to be a nutrition coach with a major emphasis on nutrition for mothers and children.

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