This is a continuation of creations from the “Spicy Onion Ring” entry. I wanted to make a version that was nut free, for my loving brother-in-law. :) And for those of you out there that are either allergic to nuts or just want to cut back on the use of them. So here we go….
You will want to create a dredging station on your counter. I used the same concept as though I were going to make the cooked version of onion rings. Please read through this recipe before you start. I tried to type out all the steps and ingredients in a format that would be easy, so please don’t let the length of this entry scare you. :) I promise it is very easy!
Combined ingredients needed for recipe: (I will break them up below for the dredging station)
1 cup golden flax, ground
2 Tbsp chili powder
1 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp Himalayan pink salt
2 large onions (sliced, rings separated and set aside)
1/4 cup raw agave or maple syrup (you may need more but start with 1/4 cup)
Dredging Station #1:
1/4 cup Agave ( you may need more, add it as needed )
Place Agave in a bowl that is large enough for you to dip your onion ring into and get a good coating.
Dredging Station #2:
In a bowl, combine the ground flax, chili powder, cumin, cayenne pepper, and salt.
Using your magic bullet or coffee grinder, grind your flax seeds to a powder. Place in a bowl. Now mix in the remaining ingredients, making sure that the spices get mixed in real well.
After dipping the onion ring into the Agave, place it into the flax mixture and coat it really well. I used a chop stick to lift the onion ring up and out of the batter, tapping it gently on the side of the bowl to release any extra batter. I started off with a fork and even just tried my fingers but the batter seemed to stick more to me or the fork than it did to the onion so the chop stick worked beautifully.
Place the coated onion ring on the teflex sheet on your dehydrator tray.
Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for about 16 hours or until dry. They won’t be crispy solid, onion rings aren’t.
Storage: Place the onion rings, gently, in a container that will seal well. To be honest I am not sure how long they will last…they seem to be disappearing quickly here!
Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.