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.
|