Finally able to come back and offer a recipe, this is simple, easily modified and doesn’t seem to last long enough at our house to have for breakfast the next day.
Preheat oven to 325. Combine:
The next batch of soy milk was made with some rice added to alter the flavor of the milk. After making two batches the okara was pressed. We have a little plastic tofu press, and use it for pressing the okara too. I split the block of okara with my son and we each set out to make something. He made crackers from whole wheat, okara, a little white flour, olive oil, and water. They were baked on a buttered pan and were sprinkled with sea salt. They were pretty tasty, close to a wheat thin (touch more salt, touch of sugar and they would probably be a very close match). I’ll get some real recipes with measurements in here, eventually, but the dishes talked about here were created sans accurate measurement and so will be discussed without specific measurement.
I made granola. Honey, peanut butter, okara and oil were mixed and then oats stirred in. This was spread on a pan and baked at 325, turned every 10 minutes for about 50 minutes until it was browned nicely. It crunches up as it cools so you can’t taste for crunch while it’s hot, one must go by color and the end baking time is a bit critical because it will burn rapidly if it cooks too long. The granola was very crunchy, but light at the same time.
