SWEET SEEDED VEGAN OKARA CRACKERS
just finished whipping up a batch of fresh homemade soy milk? well here is a quick, easy and zero waste way to use the left over soy bean residue (a.k.a. okara). these sweet and crispy vegan okara crackers are a great accompaniment to your afternoon green tea!
how?
200g of okara
200g wholemeal flour
2 tablespoons of sesame seeds
2 tablespoons of poppy seeds
2 tablespoons of egg replacer
4 tablespoons of water
1 teaspoon of baking powder
for the sugar coating...
2 tablespoons of brown sugar (i used panela)
4 tablespoons of water
equipment
1 medium sized mixing bowl
1 large baking sheet
1 knife
1 rolling pin
greaseproof/baking paper
small frying pan or saucepan
preheat your over to 180℃
- add the egg replacer and water into the mixing bowl and whisk together
- add the remaining ingredients and mix to form a dough
- knead the dough for 3-5 minutes until smooth.
- place the dough between two sheets of greaseproof/baking paper and roll out to 5mm thickness
- cut into batons and, using the greaseproof/baking paper to line tray, set out on a baking tray
- pop these into the over for 20 minutes
- now mix the sugar and water together into your pan and bring to the boil over a medium heat
- let the sugar mix bubble away until it thicken
- remove the okara batons from the oven and toss into the pan with the sugar mi
- coat the batons then return them to the lined baking tray to cool and the sugar coating to harde
- once set these tasty, crunchy crackers are ready for munching! enjoy
makes ~30 crackers
