Mixing: In a bowl combine the chicken, onions, celery, and spices together. Set aside. In a blender cup blend together the almond milk, oat flour, and butter. Cook in the microwave for 3 minutes or until thickened. You can also cook it on the stovetop. Combine cooked white sauce with the meat mixture. Mix well. Refrigerate the croquette mix for 4-5 hours until thoroughly chilled or overnight. Breading: Remove croquettes mixture from the fridge, shape croquettes by using 1/4 cup of the mix. Roll into balls. Roll each croquette in oat flour. Set aside. Beat egg with water. Dip a croquette in the beaten egg and then immediately into the crushed pork rinds. Pace on a baking sheet. Repeat until all croquettes are coated with pork rinds. Baking: Preheat oven to 375 degrees F. Bake croquettes for 15- 20 minutes or until lightly browned. 12 croquettes.