May 27, 2013


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! 


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


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℃
  1. add the egg replacer and water into the mixing bowl and whisk together
  2. add the remaining ingredients and mix to form a dough
  3. knead the dough for 3-5 minutes until smooth. 
  4. place the dough between two sheets of greaseproof/baking paper and roll out to 5mm thickness
  5. cut into batons and, using the greaseproof/baking paper to line tray, set out on a baking tray
  6. pop these into the over for 20 minutes
  7. now mix the sugar and water together into your pan and bring to the boil over a medium heat
  8. let the sugar mix bubble away until it thicken
  9. remove the okara batons from the oven and toss into the pan with the sugar mi
  10. coat the batons then return them to the lined baking tray to cool and the sugar coating to harde
  11. once set these tasty, crunchy crackers are ready for munching! enjoy 
makes ~30 crackers

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