Raw Crispy Italian Onion Rings

I have never understood garlic and onion phobic people.  Just because they think they might smell a little if they eat them.  I have always piled the alliums on my food, because I love them and I do not care if others think I smell.  In fact, I have always said I could never be in a relationship with someone who doesn't like onions and garlic.  So I am lucky the guy I fell in love with does!  He has been bugging me in fact to make him some raw onion rings, so I gave it a go.  I used to love non-raw onion rings when I was younger grease and all...I could not resist the crunchy onion goodness!

I was not sure at first what to use for the batter, but I ended up using flaxseed.  It seemed to work well to adhere the coating of crunchy, slightly cheesy Italian flavors I chose this time.  They made my home smell a bit oniony, like "soup broth" one of my family members said.  But I didn't mind, it was actually a comforting smell that reminded me of when my Grandma used to make soup and have it boiling away all day.  The rings turned out delicious!  Crunchy and oniony without the grease of traditional onion rings. 

Raw Crispy Italian Onion Rings
Makes about 4-5 cups

Batter:
1/2 cup ground flaxseed
1 1/4 cups filtered water
2 Tbsp nutritional yeast
1 Tbsp olive oil
1 tsp sea salt
1 garlic clove, minced

2 large red onions, sliced about 1/4 inch thick

Coating:
2 Tbsp sprouted oat flour (or buckwheat or quinoa)
2 Tbsp ground flaxseed
2 Tbsp nutritional yeast
1 Tbsp dried oregano
1 Tbsp dried basil
1/4 tsp sea salt

In a large bowl, whisk together the batter ingredients.  Toss the onions into it, then spread out on a lined dehydrator tray.  Whisk together the coating ingredients, then sprinkle them over the onions on the tray and toss them a little to distribute it (but not too much so that it all falls off).  Dry for about 24 hours until crispy at 115F.

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