Makes 2-3 dozen onion rings
Preheat the oven to 220º C
Peel and cut off the ends of the onions. Then slice them into 1/2 inch thick rounds and break apart the layers into the rings. Set these aside on a cutting board.
In a large bowl, mix the flour, non-dairy milk, and apple cider vinegar. This is the first step of the batter.
In a separate bowl or baking tray, make the second step of the batter by tossing together: whole wheat breadcrumbs (see below), 1 cup cornmeal, flaxseed, garlic powder, and salt.
To make quick breadcrumbs, toast 2 slices of whole wheat bread until very dark, but not burned. Then, break it into chunks and throw in your blender on high until it’s broken down into crumbs. Done.
To batter the rings, dip one into the wet milk/flour mixture, then transfer to the dry cornmeal/breadcrumb mixture and coat evenly, and finally onto a baking sheet. It’s best to use different hands for the wet and dry mixtures – you’re not trying to batter your fingers!
Bake these for about 10-15 minutes at a very high temperature of 220º C until the batter is fully crispy but not burned. Allow to cool and enjoy. These onion rings are best served immediately, but they can be stored in sealed containers and reheated in the oven.
Date Published: 31 May 2018