This is a continuation of creations from the “Spicy Onion Ring” entry. I wanted to play with different “mediums” when it came the coating the onion ring. I used nut milk on the last recipe and now I used Agave. I have to say that the Agave made for a wonderful coating as I prepared to dip it into the “flax” mixture.
After I pulled them out of the dehydrator, Bob and I taste tested them…GONE! Who inhaled those puppies?!! lol The Agave was the perfect medium to create a thick, in-tacked batter that didn’t crumble as you bit into it. Not to mention the sweet flavor against the cayenne made for an incredible dance on thee ole’ taste buds!!
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)
3 +large onions (sliced, rings separated and set aside)
1/4 cup raw agave or maple syrup (may need more)
Dredging Station #1:
1/4 cup sweetener ( 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:
Combine the ground flax, ground cashews, 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. Next grind your cashew nuts in the same manner and add to the flax seeds.
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.