1 Large Onion
4 cups almond milk (see recipe in this same blog--Sept. 2010)
3/4 cup almond milk pulp, dehyrated for 1-2 hours at 110 degrees
1 cup ground flax (3/4 c before grinding)
1 tablespoon smoked paprika
1/2 teaspoon ground chipotle
1/2 teaspoon salt
Slice onions and place in a zip lock bag with almond milk. Soak while pulp is dehydrating. When pulp is done dehyrating, 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 become 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 into milk once more and then into the dry mixture again to get a heavier coating. Dehydrate for 6-8 hours at 110 degrees until dry. You want the onions to retain a little moisture, the breading should be dry. Store in airtight containers with moisture absorbing packets to keep them crisp.