BAKED ONION RINGS
makes about 20 rings
1 large red onion, cut into ½-inch-thick slices
⅔ cup oat flour
¼ cup chickpea flour
1 cup Almond Milk
1 teaspoon rice vinegar
⅓ cup cornmeal
¾ cup 100% whole-grain salt-free bread crumbs
⅓ cup nutritional yeast
2 tablespoons your favorite salt-free spice blend
1 teaspoon smoked paprika
Warm up your oven to 425ºF. Line a large baking sheet with a silicone mat or parchment paper and set it aside.
Grab a couple shallow bowls, we're making a wet mix and a dry mix. In the first bowl, combine the oat flour, chickpea flour, almond milk, and vinegar, stirring to blend well to make a kind of batter. In the other shallow bowl, combine the cornmeal, bread crumbs, nutritional yeast, and spices until they’re all mixed up. Line up the cut onion rings, batter, and breading mixture, and the prepared baking sheet all in a row so that your dont make a damn mess all over your counters. Dip a raw onion ring into the batter, coating it all over. Transfer the onion ring to the breading, tossing to coat it all over.
Place the coated onion ring on the prepared baking sheet and repeat with the remaining ingredients, arranging the rings in a single layer. Use a second baking sheet if things are getting too crowded. You should have enough batter and breading for about twenty onion rings. Bake for 10 minutes, flip the onion rings over on the baking sheet and then bake for about 10 minutes longer, or until crisp and nicely browned. Serve hot with ketchup, bbq, special sauce, whatever you're into.
this recipe was featured on Forked Up from Dr. Michael Greger's cookbook How Not to Die