• Preheat the oven to 400 degrees.
• Cut the zucchini into match sticks (keeping the skin on) and patch dry with a kitchen towel.
• Make the flax egg by combining 1 tablespoon ground flax with 3 tablespoons of water. Stir and set aside for about 15 minutes to thicken.
• In a bowl combine almond flour and spices. In another bowl add almond milk and flax egg, whisk to combine.
• In another bowl add almond milk and flax egg, whisk to combine.
• Dip the zucchini in the milk mixture and then into the flour mixture and coat evening. Tip: use one hand for dipping in the milk and another hand for dipping in the flour so your fingers don’t get too sticky.
• Place the coated zucchini on a parchment-lined baking sheet. Use two baking sheets if needed.
• Bake in the oven for about 30 minutes or until golden brown, flipping the fries halfway through.

Dipping Sauce

• To make the dipping sauce start by grating a cucumber (skin on) and squeezing out the excess liquid. You should end up with about ½ a cup (or more if you like!).
• In a small bowl combine the cucumber with the remaining sauce ingredients.
• Chill before serving to let the flavors meld together.