- 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!