Jalapeño Onion Rings

Sugar-free Snacks & Treats

https://www.cutoutandkeep.net/projects/jalapeno-onion-rings • Posted by Ryland Peters & Small

Onion rings evoke a whimsical, 1950s American playfulness and the importance of the vibe around our food cannot be ignored. Enjoy dipped in Healthified Ketchup (below). MAKES ABOUT 3 DOZEN

You will need

Jalapeño Onion Rings
3 tbsp Ground Flaxseed s/linseeds 170 g Cornmeal 150 g Gluten-free Crackers , processed into crumbs 1 Large fresh Jalapeño pepper, thinly sliced and deseeded if you don’t like things too spicy ½ tsp Sea Salt Freshly Ground Black Pepper 2 Large Onions , cut into 2-cm/1-in. thick slices 2 Baking Sheets lined with foil
Healthified Ketchup
250 ml Plain tomato Passata /strained tomatoes 1 tsp Celery Salt or Herbamare ½ tsp Garlic Powder 1 tsp Onion Powder 1 tbsp Xylitol 1 tbsp Apple Cider Vinegar 4 tsp Cornflour /cornstarch

Project Budget

Time

Difficulty

Description

Onion rings evoke a whimsical, 1950s American playfulness and the importance of the vibe around our food cannot be ignored. Enjoy dipped in Healthified Ketchup (below). MAKES ABOUT 3 DOZEN

Instructions

1. Preheat the oven to 220.C (425.F) Gas 7.

2. Mix the flaxseeds/linseeds and 175 ml/.⁄3 cup water. Set aside. Separately, mix the cornmeal, cracker crumbs, jalapeño, salt, and pepper to taste in a wide bowl. Separate the onion slices into rings. Dip the onion slices into the flaxseed/linseed mixture, then into the crumb mixture. For each onion ring, do this twice so that they are double-coated.

3. Arrange the rings on the prepared baking sheets and bake in the preheated oven for 8–12 minutes until they are slightly browned on the outside and cooked all the way through. Serve with Healthified Ketchup (below).

4. Healthified Ketchup Super simple to make your own, keep a batch of this in your refrigerator to eat with grilled courgettes/zucchini, corn, veggie burgers, corn and of course, Jalapeño Onion Rings (above). Put the passata, celery salt, garlic powder, onion powder, xylitol and vinegar in a saucepan over medium heat. Heat gently for about 15 minutes without letting it boil. Separately, mix the cornflour/cornstarch with 2 tablespoons water in a small bowl or cup until combined.

5. Taste the tomato mixture in the pan and add more salt or xylitol to taste. Remove from the stove and stir in the cornflour/cornstarch mixture. As you stir, it will start to thicken until you get that authentic ketchup texture. Store in an airtight container in the refrigerator for up to 1 week.