Healthy Raw Onion Rings
I love converting unhealthy recipes to healthy raw food recipes. Onion rings were always one of my favorite treats, but I refuse to eat the deep fried variety anymore. They are soaked with oil and breaded with nothing that is health promoting. I still love them and wanted to find a healthy way to enjoy them.
I have seen a few onion ring recipes but I wanted something that was similar to the traditional way of making them. Using the technique of soaking the onions, I employed almond milk. You will use the almond milk for soaking and also for breading for the rings. Once you make the milk, you save the nut pulp, dehydrate it and combine it with spices and a little flax. One warning…you really need to use a mild or sweet onion for this recipe or the onion flavor will be too strong.
- 1 cup soaked almonds
- 4 cups water
- Combine soaked almonds and water in blender.
- Strain through nutmilk bag. Save the pulp and dehydrate it.
- 1 large sweet onion
- 4 cups almond milk
- 3/4 cup almond milk pulp
- 1 cup ground flax (3/4 cup before grinding)
- 1 tablespoon smoked paprika
- 1/2 teaspoon ground chipotle
- 1/2 teaspoon salt
- Slice onions and place in zip lock 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.
natasha wrote on December 12, 2015
i absolutely love love love these! I have changed the spices to suit my preferences, but the “batter” is the same. These don’t seem to last in my house very long either. I seem to make a batch about every other week, my preteen and teenager love them too 🙂
Susan wrote on December 12, 2015
Thank you, Natasha! I just love hearing that!
Janet Siebal wrote on January 30, 2015
This looks like a great recipe except for the use of almonds. I am avoiding almonds in my diet as almond cultivation is threatening California’s dwindling water supply. If anyone knows of an alternative to almond milk for this recipe, I would very much welcome and appreciate your post. Thanks!
Raw Roy wrote on June 11, 2014
I made these and they are amazing!!! I love them! They are crunchy and taste better then fast food to me! My only complaint is that I spent 1 hour preparing them and then the next morning..they were gone in like 5 minutes!! They won’t last long so I’ve got to make more…alot more!