Categories: Raw
Ingredients
- Almond Milk:
- ■1 C soaked almonds
- ■4 C water
- Combine soaked almonds and water in blender. Strain through nutmilk bag. Save the pulp and dehydrate it.
- Onion rings
- ■1 Large Onion
- ■4 C Almond Milk
- ■3/4 C Almond Milk Pulp
- ■1 C Ground Flax (3/4 C before grinding)
- ■1 T. Smoked Paprika
- ■1/2 t Ground Chipotle
- ■1/2 t Salt
Directions
-
Slice onions and place in zip lock bag with almond milk. Soak while pulp is dehydrating. When pulp is done dehydrating, place in food processor with flax, spices and salt. Separate into two batches. If you use all of it at once, a lot of it will be come saturated and too wet to use. Splitting it into separate batches protects against waste. Drain onion rings, RESERVING milk. Dip onion ring in the milk, then in the almond flax mixture, dip in milk once again and then in almond flax mixture again to get a heavier coating. Dehydrate for 6 to 8 hours until almost dry. You want the onions to retain a little moisture, the breading should be dry.