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.