|► Makes 4 Small Servings|
|1 cup (125 g) unbleached all-purpose flour, divided
1/4 cup (35 g) cornmeal
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1 cup (235 ml) unsweetened soy-free, nut-free non-dairy milk
1 pound (455 g) white onions, sliced 1/2 inch (1 cm) thick
Cooking oil spray (I use organic canola oil spray.)
1/4 cup (65 g) Strawberry Barbecue Sauce or vegan barbecue sauce
1/4 cup (60 g) Smoky Tahini Sauce
1 tablespoon (4 g) minced fresh parsley
|Preheat the oven to 375°F (190°C, or gas mark 5) and line a large baking sheet with parchment paper.
Place 1/4 cup (31 g) of the flour in one shallow dish and then whisk the remaining 3/4 cup (94 g) flour, cornmeal, salt, parsley, and garlic powder together in another shallow dish. Pour the soy-free non-dairy milk into a third shallow dish.
Separate the onion slices into individual rings and coat them first in just the flour, then dip them into the non-dairy milk, and then coat the rings in the cornmeal-flour mixture. Set each ring on the baking sheet.
Spray a light coating of cooking oil spray over the rings and bake for 12 minutes. Flip each ring over, spray another light coat of cooking oil spray over them, and bake for an additional 12 to 15 minutes until the edges start to brown.
Place the onion rings in a serving bowl and drizzle Strawberry Barbecue Sauce and Smoky Tahini Sauce over the top, or if you prefer, leave the sauces on the side for dipping. Sprinkle the
parsley over the rings and serve hot.