Making soya milk once a week leaves me with heaps of okara – a left over soya pulp. It’s definitely too good to throw away. Most of the fiber in the ground soybeans remains in okara, along with significant amounts of protein and other nutrients including calcium.
There’s plenty you can make from okara. With time, one needs to get more and more creative. Here is an easy, quick recipe for okara cinnamon cookies. They lasted one night. As always… I need to double the recipe next time I make them.
Here’s what you need:
- 200 grams fresh okara
- 120 grams plain flour
- 3 tbsp of Maple Syrup
- 3 tbsp of sugar
- 1/2 tsp Cinnamon
Here’s what you need to do:
- preheat the oven to 180 degrees Celcius
- mix all ingredients in a bowl
- form small balls and flatten and place in a baking tray
- place in the pre-heated oven and bake for 20 min or until golden
- remove from the oven, let cool down (yeah, I always try and never succeed with this part)
- place in a jar and hope they will last a week – the best way to ensure they do is to hide the jar in a cupboard. Preferably at the back of a cupboard 😉