Monday, June 9, 2014

Allergy-friendly Baked Onion Rings

I am excited about these onion rings! I would use GF corn meal instead of almond meal in the onion rings. But if you can have almonds this is a great paleo idea!
photo from simply123allergyfree


  • 2 medium onions, sliced into 3/4 inch rings
  • 2 cups either almond or coconut milk  Note: I used coconut milk
  • 2 tablespoons lemon juice
  • 1/2 cup almond meal
  • 1 cup brown rice flour 
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • pinch of cayenne pepper
  • olive oil spray (I used Glick's which is both gluten and soy free.)
  1. Make a vegan buttermilk by combining the non-dairy milk with the lemon juice.
  2. Place the onion slices in a bowl, pour the buttermilk mixture over the top and let them soak for 1 hour, refrigerated.
  3. Preheat the oven to 450 degrees and line two baking sheets with parchment paper.
  4. Combine almond meal, rice flour, salt, pepper, garlic powder and cayenne pepper.
  5. Divide the crumb mixture in half, reserving the second half for the second tray. 
  6. Dip each soaked onion ring into the crumb mixture to coat well and place on baking trays.
  7. Lightly spray with olive oil.
  8. Bake 12-15 minutes or until golden brown and serve immediately.
  9. Serve with ketchup
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