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SOYQUICK Soy Milk Maker - OKARA Recipes

Okara Coconut Macaroons

Okara
Okara is a deliciously nutritious remnant of soymilk making with your SoyQuick Automatic Soymilk Maker. Many people don't realize that the pulp that is left behind after grinding the soybeans is a highly nutritious product that contains plenty of soluble and insoluble fibre as well as a modest amount of protein.

Since the okara produced with your soymilk maker is already cooked, you can use it immediately in your favourite recipe, or freeze it for later use. It will keep 2 or 3 days in the refrigerator, or up to 4 or 5 months in the freezer.

Okara, like tofu, has little flavour on its own; however, here are just a few of the ways you can give okara delicious flavour.

COCONUT MACAROONS

Ingredients

4 Cups Shredded Coconut (unsweetened)
1 Cup Okara
1/4 Cup sugar substitute
3/4 Cup Sugar
6 Tbsp Flour
2 Tbsp Coconut Cream Powder
3 Cups Boiling Water
1 Cup Shredded Marshmallow Root
1/4 Cup Candied Ginger, chopped
3 Tbsp Flax Seeds
1 Tbsp Baking Powder
1/4 tsp Salt
1/4 tsp Almond Extract
1 tsp Vanilla Extract

Method
Add marshmallow root to boiling water and boil for 5 minutes, stirring constantly. Strain out the resulting green substance and discard fibrous remains. Grind flax seeds and add them to the green, along with the remainder of the wet ingredients, plus the coconut cream powder. Add sugars, followed by the remainder of the ingredients. Order isn't important except for adding in the baking powder towards the end. There's no gluten formation here, so don't worry about over mixing.

Form into spoon-shaped cookies using spoons. Forming is important, as these won't melt or smooth out at all, but will retain their shape, just puffed up a bit.

Bake at 200°C/400°F for 20 minutes on a non-stick baking sheet, until very slightly browned.