"Raw" Onion Rings (requires a dehydrator)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 ½cups Water2 Carrots1-2 Dates¾ tsp Chili Powder1 Celery Stalk2 Tomatoes½ cup Sundried Tomatoesdash Cayenne Pepperto taste Nama Shoyu or Celtic Sea Salt2/3 cup Flax Seeds (soaked overnight)8-10 Medium White Onions
-Blend all ingredients except flax seeds and onions.
-Check the taste and add salt or cayenne if necessary. -Then blend in flax seeds.
Mixture should be slimy and a little thick, but runny.
-Slice the onions very thin, using a mandolin if you have one.
-Coat these slices with the mixture. Arrange these closely together on teflon sheets, and drizzle more mixture on top.
-Dehydrate for 10-12 hours at 105 degrees.
-Flip onion rings and remove teflon sheet. Continue dehydrating 8-10 hours or until desired crispness is attained.
Enjoy
Serving Size: Yields a full 9 trays.
Number of Servings: 1
Recipe submitted by SparkPeople user INGRIDS_NEWYEAR.
-Check the taste and add salt or cayenne if necessary. -Then blend in flax seeds.
Mixture should be slimy and a little thick, but runny.
-Slice the onions very thin, using a mandolin if you have one.
-Coat these slices with the mixture. Arrange these closely together on teflon sheets, and drizzle more mixture on top.
-Dehydrate for 10-12 hours at 105 degrees.
-Flip onion rings and remove teflon sheet. Continue dehydrating 8-10 hours or until desired crispness is attained.
Enjoy
Serving Size: Yields a full 9 trays.
Number of Servings: 1
Recipe submitted by SparkPeople user INGRIDS_NEWYEAR.
Nutritional Info Amount Per Serving
- Calories: 189.7
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 209.4 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 10.8 g
- Protein: 4.8 g
Member Reviews