Saturday, April 22, 2017

How to Bake Crunchy Okara Cookies - Healthy Protein Cookies

       Last night, I baked healthy okara cookies! They were very hard and crunchy, but I really loved them. These cookies were very healthy because they were made from okara. :)  Have you ever heard of okara?
      When I went to my local Japanese supermarket this week, I found they were selling okara (おから), which is tofu byproducts. Tofu lees, soy pulp, is called okara in Japanese. Okara is high nutrient food and is high in protein and fiber. Moreover, okara is very inexpensive. It's usually a few dollars. :)  However, it's pretty hard to find okara at supermarkets because fresh okara spoils pretty quickly, so it only sells for just a short while (Just several days). That's why when I find okara, I think I am really lucky that day. :) If you want to get okara, you can find okara at tofu section in Japanese supermarket. If you cannot use up all your okara in a few days or so, just store them in your freezer. It will last a month. :) 

       As I mentioned in my previous entries, How to Make Curry Flavored Unohana - Okara Recipe and How to Make Italian Hamburg Steak with Okara, Japanese Style Salisbury Steak, I've shared some recipes using okara with you through my blog. Today, I'm going to share how to make crunchy okara cookies with you. :)

Fresh Okara

Ingredients (8 Servings)
200g (7 oz) of Fresh Okara
150g (5 oz) of All Purpose Flour
50g (1.7 oz) of Sugar (If you have a sweet tooth, you might want to add more sugar.)
50g (1.7 oz) of Coconut Oil (or Vegetable Oil)



1. Mix okara, flour, sugar and oil with your hands until lumped up.


2. Divide in two. Make dough like sticks and wrap them up. Keep them in a refrigerator for over 15 minutes.


3. Slice the dough with a knife.


4. Bake them in an oven at 180℃ (356℉) for about 15 to 20 minutes. Baking time depends on your oven, but if you love extra hard and crunchy ones, you can bake them for 20 minutes. If you love less crunchy cookies, you can bake them for 15 minutes or shorter.


5. Enjoy!




     This morning, I also took the second dough out of my refrigerator and baked them again. This time, I tried to slice it thinner to save baking time. :)


     Eventually, I baked them for 20 minutes, and they turned out very crunchy cookies!






    My entries related to cooking can be seen here.

    My entries related to my favorite recipes can be seen here.

    My entries related to foods my husband cooked can be seen here.

    My entries related to Japanese instant ramen can be seen here.

    My entries related to Japanese noodles can be seen here.

    My entries related to Japan Haul can be seen here.
 

    My entries related to Best Japanese Beauty Products can be seen here.

    My entries related to Japan can be seen here.




       These are also my entries you might like.

■How to Make Curry Flavored Unohana - Okara Recipe

■How to Make Italian Hamburg Steak with Okara, Japanese Style Salisbury Steak

■What I Bought at Japanese Supermarkets

■Top 10 Products You Should Buy at Japanese Supermarkets (for Beginners!)

■Don Quijote (Donki) Haul - What He Got in Japan

■8 Interesting Japanese Kitchen Gadgets!

■My Top 10 Favorite Japanese Snacks

■My Top 10 Favorite Japanese Sweets

■Top 10 Most Popular Japanese Foods 

■My Top 15 Must Eat Foods in Japan - My Favorite Japanese Foods

■How to Make Japanese Deep Fried Chicken, Kara-Age

■How to Cook Japanese Curry

■How to Cook Miso Soup

■How to Cook Japanese White Cream Stew

■How to Cook Soboro Don, Japanese Scrambled Meat And Egg Bowl

■How to Cook Easy Teriyaki Chicken






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