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.