BAKED ONION RINGS WITH BARBECUE AND SMOKY TAHINI SAUCES

SERVES 4 SMALL PORTIONS

1 cup (125 g) unbleached all- purpose flour, divided

1/4 cup (35 g) cornmeal

1 tsp. salt

1/2 tsp. dried parsley

1/4 tsp. garlic powder

1 cup (235 ml) unsweetened soy- free, nut-free non-dairy milk

1 lb. (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 tbsp.(4 g) minced fresh parsley

NUTRITIONAL VALUES

Calories: 1235kcal
Fat: 4.1g (0.6g S.Fat)
Carbs: 180.6g
Protein: 106.2g
Sugar: 143g
Sodium: 2207mg

METHOD

Preheat the oven to 190°C/375°F and line a large baking sheet with parchment paper.

In one shallow dish, whisk together 1/4 cup (31 g) flour, cornmeal, salt, parsley, and garlic powder. In another shallow dish, whisk together the remaining 3/4 cup (94 g) flour, cornmeal, salt, parsley, and garlic powder. Fill a third shallow dish halfway with soy-free non-dairy milk.

Separate the onion slices into individual rings and coat them in the flour first, then in the non-dairy milk, and finally in the cornmeal-flour mixture. Place each ring on a baking sheet.

Spray the rings lightly with cooking oil spray and bake for 12 minutes. Flip each ring over, spray with a light coat of cooking oil spray, and bake for 12 to 15 minutes, or until the edges begin to brown.

Place the onion rings in a serving bowl and drizzle with the Strawberry Barbecue Sauce and Smoky Tahini Sauce or serve the sauces on the side for dipping. Serve the rings with the parsley on top while they're still hot.