1 large onion, or 2 medium onions cut into 1/2 inch circles
1/2 cup soy milk
2 tablespoons chickpea flour
1/4 cup hot sauce (I used Frank’s Red Hot)
2 tablespoon brown sugar
1/2 cup almond meal flour
1/2 cup cornmeal
1/4 cup nutritional yeast flakes
1 teaspoon ground paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon cayenne pepper
1 1/2 teaspoon salt
¼ teaspoon ground black pepper
neutral oil for the baking sheet and to brush the onion rings. I used peanut oil.
Preheat oven at 450 degrees and line baking sheet with parchment paper and coat with oil.
Slice onion circles about 1/2 inch thick. Pat them dry to ensure that the batter sticks better and set aside.
In a small bowl mix soy milk, hot sauce, brown sugar, and chickpea flour. Set aside.
In a medium size bowl combine almond meal flour, cornmeal, yeast flakes, paprika, onion powder, garlic powder, cayenne pepper, black pepper, and salt.
Dip each onion ring into the milk mixture then into dry mix and transfer to the baking sheet. Repeat until all are coated.
Brush the battered onion rings oil. Bake for 15 minutes. Monitor the onions rings for the last 5 minutes to make sure they don't burn.
Eat right away with your favorite dipping sauce and enjoy!