Sunday, September 30, 2012

Toasted coconut okara

This recipe is adapted from a recipe in Shurtleff and Aoyagi’s “The Book of Tofu” for something called “Okara Granola”.  The original recipe uses vanilla instead of coconut essence, and is great as a sprinkle on many things: I have a couple of tablespoonfuls over my cereal in the morning, and incorporate it into cookies and brownies and things.  This coconutty variation opens up a world of possibilities: if you give your own imagination a chance, you’ll find no shortage of ideas for using either the original or this recipe.

2 cups okara
1/4 cup honey
2 tbsp. grapeseed oil
1 tbsp. natural coconut essence
pinch of salt

1. Preheat oven to 180oC.  Combine all ingredients, and place in a large baking pan.  Cook for 1 1/4 hours, stirring occasionally, until golden.  The house will smell beautiful!  Cool, and store in an airtight container until needed.

No comments:

Post a Comment