Wednesday, July 24, 2013

Mmm... these may go great with our raw veggie burgers in OCTOBER.

RAW!! Onion Rings

Almond Milk:

1 C soaked almonds
4 C water
  • Combine soaked almonds and water in blender. Strain through nut milk bag. Save the pulp and dehydrate it.
Onion rings
1 large sweet onion
4 cup almond milk
3/4 cup almond milk pulp
1 cup ground fax (3/4 cup before grinding)
1 Tbsp smoked paprika
1/2 tsp ground chipotle
1/2 tsp salt
  • Slice onions and place in a ziplock 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.

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