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.
Onion Rings
Almond Milk
- 1 cup soaked almonds
- 4 cups water
- Combine soaked almonds and water in blender.
- Strain through nutmilk bag. Save the pulp and dehydrate it.
Onion rings
- 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.
Hugo wrote on March 11, 2011
Those look delicious! Do you know the nutritional content per serving?
Susan wrote on March 11, 2011
Nope. There are many nutritional calculators that you can find online. 🙂
Michael wrote on March 11, 2011
I am absolutely amazed by the recipes you have here. I will be starting my raw lifestyle in a few weeks, but was worried I would not be able to find recipes that would keep me on the right track. Boy was I wrong!! Keep up the great work!!
John wrote on March 7, 2011
Hey Alyce & Mayra. When I first started raw before I got my first dehydrator, I just used the oven. Place the oven on the very lowest setting (for me it was the “warm” setting) and leave the oven door cracked. I got a cheap oven-safe thermometer to make sure I was staying under 115 degrees F. On my oven, the door cracked was letting out to much heat so I used a cookie sheet to keep it open just a little bit. It will take some trial and error to get it just right, but once you figure it out you are good to go!
Alyce wrote on January 18, 2011
What can you use in place of a dehydrator? The oven on a low setting? I want to make these for a raw appetizer recipe swap party!!! I am new to this and don’t know what I am doing!!!
Any suggestions??
Thanks!
Susan wrote on January 18, 2011
If you want them to be raw, you need to use a dehydrator unless you oven has a setting that will keep the temperature under 116 degrees. When the food heats above that, it is no longer raw,
Julie wrote on January 1, 2011
How long do you have to soak the almonds before blending w/the water?
Susan wrote on January 1, 2011
You should soak your almonds for at least 12 hours and rinse them to get rid of the enzyme inhibitors. You can do a search for “soaking nuts” on the website. There are a couple of posts explaining it.
Aase wrote on November 20, 2010
Thank you sooooo much….
I`ve been 100 % raw only since 18 September and this is my favourite so far.
Trying different recipes from the world on internet is great because here in Norway we don`t have many raw vegans yet !!!!!!!!!!!!!
You get a 1000 warm thoughts from cold Bergen 😀
Jessica wrote on May 21, 2010
you know what would also be amazing, “fried” zucchini, i’d totally dredge some zucchini in that mixture! i love your recipes btw!