Does this recipe even need an introduction? It’s onion rings, people! Onion. Rings. And these ones haven’t been battered in gluten and fried in lard. No, these ones are grain-free and baked, yet they taste just as finger-licking-good as the corner pub variety. Minus the bellyache. You’re welcome.
½ cup coconut flour
¼ teaspoon garlic powder
4 teaspoons sea salt
1 can (13.66oz) coconut milk, full fat
4 eggs
1 cup Almond Meal
1 cup flax meal
4 tablespoons olive oil
2 yellow onions, sliced
Preheat the oven to 450 ̊F. Line a baking sheet with parchment paper.
In a shallow bowl, combine the coconut flour, garlic powder, and 2 teaspoons of sea salt.
In another shallow bowl, combine the coconut milk and eggs.
Take a large spoonful of the coconut flour mixture and whisk it into the egg mixture.
In a third shallow bowl, combine the almond meal, flax meal, and olive oil.
Line the shallow bowls up together, with your prepared baking pan within arm’s reach. Dredge the onion rings in the coconut our mixture. Take the onion ring from the coconut our mixture and dip it into the egg mixture. Take the onion ring from the egg mixture and dip it into the ground almond mixture.
Place the coated onion rings on the prepared baking sheet. Bake for 10 minutes, flip the onion rings, and bake for an additional 10 minutes. Serve with ketchup. Enjoy!
Calories: —
Fat: —
Carbohydrates: —
Sodium: —
Fiber: —
Protein: —
Sugar: —