Walla Walla Sweet Onion Rings

1 large Walla Walla Sweet onion, sliced into 1/4" rings

1 1/4 cups flour* (gluten free option below)
1 tsp. baking powder
1 tsp. salt
1 egg or 2 Tbsp. flax seed gel
1 cup almond milk (or alternative)
3/4 cup flax seeds, ground
Olive oil

Slice onion into rings and set aside. In a bowl, mix together flour, baking powder, and salt. In another bowl, stir together egg (or flax seed gel) and almond milk. Grind flax seeds and place in a third bowl.

Dip the onion slices into the flour mixture to coat. Set aside. Then dip into egg/milk batter to coat. Then place on a wire rack to drain until batter stops dripping. Spread the ground flax seeds in a low dish or pie pan. Place the onion rings, one at a time, into the crumbs. Coat well. 

Deep fry in olive oil, turning half way through (2 - 3 minutes). Remove and place on paper towels to blot. Season with additional salt if desired.

Gluten-free option: use your favorite gluten-free flour blend or soy flour or gar/fava bean flour. I used Bob's Red Mill Hearty Whole Grain Bread mix and the flavors were fantastic! The ingredients in the bread mix were buckwheat, garbanzo bean flour, potato starch, cornstarch, sunflower seeds, sesame seeds, sorghum flour, tapioca flour, cocoa powder, fava bean flour, molasses, caraway seeds, teff, potato flour, and onion powder. 

I used a skillet with about 1/4" of olive oil on the bottom and quick fried them, turning half way through. If you'd like a lower fat option, they can be baked in the oven instead. 

The caraway and sesame seeds added interesting flavor! 

Serve with your favorite dipping sauce (Veganaise, mustard, tomato paste, tomato chili paste).

Sally's Coconut Raspberry Muffins

3 eggs (room temperature)

⅓ cup coconut flour

¼ cup coconut oil, melted

½ tsp. vanilla

¼ tsp. salt
powdered stevia; about 2 packets (equivalent to ¼ cup sugar)
½ tsp. baking powder
2 - 5 Tbsp. water (will vary due to moisture content of coconut flour)
½ cup raspberries*

Heat oven to 375 degrees F. Prepare pan with a generous amount of coconut fat.

Whisk eggs until well mixed. Stream in the coconut oil while continuing to whisk. Add the salt and vanilla. Combine.

Mix the dry ingredients together, then stir into wet ingredients except water. Add water one tablespoon at a time. The coconut flour will absorb the liquid from the wet ingredients at a quick pace. Add water until the batter consistency will hold up the berries, but not be too thick. Four tablespoons is the average amount of water needed.

Gently stir in the raspberries. Divide among six muffin cups (use muffin papers). Bake for 15 - 18 minutes or until golden on top.

*blueberries are a delicious substitution for the raspberries.

Nutty Flax Crackers

I just made these and they are too good not to share! A tasty way to get your fiber. 

2 cups flax seeds, ground
1 tsp. salt
1/2 cup nutritional yeast
1/2 cup water (hot water makes rolling very easy)
1/2 cup chopped walnuts

Mix until well blended. Divide dough in half. Roll each half on a baking stone. Score into diamonds or squares. Bake at 400 degrees for 15 -18 minutes.

*I use a pizza cutter to score (cut) into crackers. No need to separate them on the baking stone.

*Alter flavorings as desired: 1 Tbsp. garlic powder; or stevia for sweetening; or 1 tsp. of your favorite dried herb. Using tomato juice instead of water (or as a portion) gives a cheesy flavor to these crackers.

*Golden flax seeds seems to tolerate longer baking times than regular brown ones. If you like crispy crackers, bake longer, but keep track of them as they bake.

A non-grain cracker that is a friendly gluten-free option to a traditional cracker.