Preheat oven to 400°F and place a rack on the middle shelf.
Line a baking tray with aluminum foil or a non-stick reusable baking sheet and set aside.
Add the flaxseed and 1½ tablespoon water to a bowl, mix together and place in a fridge.
Slice the avocado in half, and remove the pit. Cut each half into 4 or 5 slices, and set aside.
In a bowl, combine arrowroot powder and half of the seasonings (garlic, onion, smoked paprika and black pepper).
Remove the flax and water mix from the fridge.
In a second bowl, combine flax and water mixture with an extra ½ tablespoon water to make it more liquid.
In a third bowl, combine the shredded coconut and the remaining half of the seasonings.
Start with one avocado slice at a time. Dip an avocado slice in the arrowroot mix, then in the flaxseed mix, and then coat in the coconut mix.
Place the coated avocado on the lined baking tray. Repeat this process for the remaining avocado slices.
Bake in the oven for 5 to 10 minutes (this is dependent on your type of oven). Check after 5 minutes. If the coconut is very lightly golden in some places and the avocado slices don’t feel 'soggy', then they are ready. If not, cook for a few extra minutes and keep checking until cooked.
Once ready, serve and enjoy!
