In a medium sized bowl or a jug, combine the almond milk with the apple cider vinegar to make buttermilk, whisk and set aside.
In another medium sized bowl, add the cornmeal, gluten free flour, raw cane sugar, baking powder, cayenne pepper, chives, garlic powder and pink salt.
Whisk to combine the dry ingredients and set aside.
Add the flax egg, vegan butter and grated onion to the buttermilk and stir.
Pour the wet ingredients into the bowl with the dry ingredients and stir until fully combined into a soft pliable doughball(if you have any dry spots, you may need to add more almond milk, a tablespoon at a time).
Lightly spray or coat the air fryer basket with olive oil and set aside.
Coat your hands with olive oil and at the same time pinch off a small piece of the dough and roll in the palm of your hands to create a small bowl.
Place the ball in the air fryer basket.
Repeat the above two steps with the rest of the dough.
Air fry at 180C/356F for roughly 5 minutes or until the first side is golden.
Turn them over, spray the tops spray/coat the tops with oil and cook for 5 minutes until golden.