Nut-less Spicy Onion Rings
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 complete 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 sea salt
- 2 large onions (sliced, rings separated and set aside)
- 1/4 cup raw agave (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 )
Preparation:
- Place Agave in a bowl that is large enough for you to dip your onion ring into and get a good coating.
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Dredging Station #2:
- 1 cup golden flax, ground
- 2 Tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp sea salt
Preparation:
- 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 for approx. 16 hrs at 105 degrees.
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!
Posted on Wednesday, November 24th, 2010 at 10:44 am. Filed under: Snacks Tags: Dairy Free, Gluten Free, Nut Free, Soy Free, Vegan RSS 2.0 feed.
Hi, do you know the calorie information on the onion rings and cauliflower popcorn? Thanks
Sarah,
I don’t count calories therefore I don’t have that data for my recipes. There are plenty of on-line sites were you can plug in the exact products that you use and it will give that information. amie sue
Hi, what can I use in place of the Agave? It is so high in sugar that my thyroid screams at me if I eat it.
Love your recipes…Thanks…Brenda
Hello Brenda,
Have you ever tried raw Coconut Syrup – that would work and is a great alternative to agave. There are many different sweeteners, however it depends on if you want it to be completely raw. You could try maple syrup, brown rice syrup (neither are raw). But those are all some options for you. What symptoms do you experience with agave? I have hypothyroidism and I don’t notice anything but that doesn’t mean a thing, we all respond to things differently. Just curious. I hope this help, amie sue
Do we absolutely need the sweet in this recipe? Can I replace it by something else? I “hate” sweet stuff but I love onion rings… What to do????
Hi Amyah,
Well lets see here. Not only is the agave used for the over flavor (which isn’t that sweet in the recipe) it is being used for its consistency. It is thick and sticky which makes it a perfect ingredient for holding onto the “bread” coating. I am going to share my thought process here so you understand the ingredients. So what will replace liquid that is thick and sticky….
Chia gel? I don’t think it would stick well to the onion enough to hold the “breading” on. It’s more slimy than sticky.
Flax gel? Same issue as chia
Water? not sticky enough to hold a decent about of batter to it.
Nut milk? Same as water
Aaah, how about making a nut milk but add less water to it, making it a thicker cream? It won’t have the same texture but that just might work. I would give that a try. I hope this helps, keep me posted! amie sue
If I don’t have a dehydrator, how long would you bake them in the oven? And at what temperature? :)
Hi Diana,
I haven’t tried it myself but the best advice I know to give is to put the oven on the lowest setting and keep the door ajar. Then just check them every 5-10 mins. till done. Good luck! amie sue