One of the dishes prepared by the Garden Kitchen was onion rings. I thought how hard could it be? Rawmazing had a recipe I chose to try. The directions called for a large sweet onion. Because I was trying this for the first time I used what I had on hand, a small onion. This will explain the size in the picture. I didn’t dredge it twice either as the recipe called for. This was a test run for flavor and dehydration time limit. The recipe uses almond pulp and almond milk. I recommend making your own almond milk and use the pulp left behind. That’s easy too. Homemade almond milk taste so much better than store bought.
Onion Rings p,55
1 large sweet onion
4 cups almond milk
3/4 cup almond milk pulp, dehydrated
1 cup ground flax seeds, ground
1 Tbls smoked paprika
1/2 tsp ground chipotle
1/2 tsp Himalayan salt
Slice the onions and put in a container with the almond milk. Let it soak.
Dehydrate the pulp left from making the almond milk.
Place dehydrated almond pulp, ground flax seed, spices and salt in the food processor.
Separate the mixture into two batches. Dredge one batch at a time. Place the drained onions in one batch flax mixture. Dip in the milk again then back into the mixture.
Dehydrate at 115 degrees for 6-8 hours or until they are almost dry. The breading should be dry but the onions still moist.