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Crunchy Healthy Cookie with Okara & Rice Flour
Crunchy Healthy Cookie with Okara & Rice Flour

Before you jump to Crunchy Healthy Cookie with Okara & Rice Flour recipe, you may want to read this short interesting healthy tips about Stamina Boosting Snack foods.

Eating healthy foods tends to make all the difference in the way we feel. When we eat more healthy meals and a smaller amount of the unhealthy ones we usually feel much better. Eating fresh vegetables helps you feel better than eating a portion of pizza. This is often a problem, however, in terms of eating between goodies. Shopping for snack foods can be a difficult task because you have a great number of options. Here are a handful of healthy snacks that you can use when you need a quick pick me up.

Probably the most popular snacks is yogurt. Eating fat free yogurt in place of a healthy larger lunch is not a good idea. You can not beat yogurt whenever it comes to a healthy snack though. Along with calcium, it’s a good source of aminoacids and vitamin B. Easily digestible, yogurt can also help your digestive tract work properly depending upon the culture used to make it. Yogurt unites wonderfully with nuts and seeds. It’s an excellent method to enjoy a flavorful snack without too much sugar.

You don’t have to look far to locate a wide variety of healthy snacks that can be easily prepared. Being healthier doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to crunchy healthy cookie with okara & rice flour recipe. To make crunchy healthy cookie with okara & rice flour you only need 6 ingredients and 8 steps. Here is how you do it.

  1. Prepare 100 grams Fresh okara
  2. Get 50 grams Rice flour
  3. Prepare 2 tbsp ●Raw cane sugar
  4. Use 1 tbsp ●Soy milk
  5. You need 2 tbsp plus ●Olive oil
  6. You need 1/4 tsp ●Salt
  1. Heat the okara in a frying pan for 10 minutes until dry and sandy, then leave to cool. Preheat the oven to 180℃.
  2. Add the ingredients marked with ● to a bowl and mix well with a rubber spatula.
  3. Add the cooled okara and the rice flour to the mixture and fold in from the bottom. Gather the dough together tightly as if pressing it together.
  4. Transfer the dough to a plastic bag and roll out until 2-3 mm thick. (I used a 20 x 18 cm bag.)
  5. Using a knife, cut the dough into the cookie shapes. To do this cut 6 lines vertically and 4 lines horizontally, leaving an equal amount of space between each cut. Transfer the cookies to a sheet of baking paper. (When transferring, the cookies may crumble so be very careful!)
  6. Bake for 10 minutes in an oven preheated to 180°C, then turn the heat down to 160°C and bake for a further 2-3 minutes. Once the cookies are golden they're ready!
  7. The cookies are likely to crumble when hot so I recommend leaving them to cool in the oven!
  8. The trick to this recipe is to heat up the okara properly. The thinner the cookies, the crunchier they will be! Unfortunately, this means they will break easily, too, so be careful!

The recipe makes about a gallon of the crunchy snack, which is tasty when Then slather the slices with butter and honey and serve them warm. Cooking with Okara on Your Own. Now, it's your turn to experiment! Okara is the pulp left over from making soymilk. It's full of fiber, and it makes these delicious, low-fat cookies moist.

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