For the fries:
- 2 kohlrabi cabbages
- 1 tablespoon of avocado or coconut oil (see notes)
- 2 tablespoons of cajun spice (see notes)
- 2 tablespoons of spelt flour (see notes for a gluten-free option)
- sea or rock salt
For the mayonnaise:
- 2 tablespoons of white almond butter
- 3 tablespoons of water
- 2 tablespoons of extra-virgin olive oil
- 1 teaspoon of dijon mustard (no sugar added)
- 1 teaspoon of fresh lemon juice
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of maple syrup or honey
- sea or rock salt and pepper to taste
- Peel the kohlrabi and cut it into long fries. Place them in a bowl and add the remaining ingredients except for the salt and mix well.
- Pre-heat the oven to 200 °C fan setting. Place the fries on a backing sheet covered with baking paper. Make sure they do not touch each other. Bake the fries for 10 minutes, then turn them around and bake for another 5-10 minutes.
- While the fries are baking, make the mayonnaise by simply whisking all ingredients together. Season with salt and lemon juice to taste.
- Season the kohlrabi fries with salt and serve with the mayonnaise.
- I use store-bought cajun spice, but you can easily make your own. Simply mix 1 tablespoon of paprika powder with 1 teaspoon of thyme, 1 teaspoon of majoram, 1/4 teaspoon of cayenne pepper and 1/4 teaspoon of freshly ground black pepper.
- Use 2 tablespoons of potato starch or gluten-free flour instead of spelt flour for a gluten-free version.
- Since I bake these fries on high heat, I use a heat-resistant oil such as avocado or coconut oil. If you do not want to use either due to environmental reasons you can use any heat-resistant plant oil such as rapeseed oil (though it is not my preferred type of oil).