Recipe of Award-winning Okara, Oatmeal & Kinako Cookie Balls with Honey

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, okara, oatmeal & kinako cookie balls with honey. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Okara, Oatmeal & Kinako Cookie Balls with Honey is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Okara, Oatmeal & Kinako Cookie Balls with Honey is something that I have loved my entire life. They’re fine and they look wonderful.

About a month ago, I started making my own soy milk, again. And there comes the by-product - Soy Pulp. Seemingly plain, soy pulp is actually very nutritious. These oatmeal cookies are based on last month's delicious pumpkin cookies, only lacking the pumpkin and spices.

To get started with this particular recipe, we have to prepare a few components. You can cook okara, oatmeal & kinako cookie balls with honey using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Okara, Oatmeal & Kinako Cookie Balls with Honey:

1. Get 50 grams Fresh okara
2. Make ready 20 grams Oatmeal
3. Prepare 2 tbsp Kinako
4. Make ready 1 tbsp + 1 teaspoon Honey
5. Make ready 1 tbsp Milk
6. Take 1 up to 1 teaspoon Cinnamon (optional)
7. Prepare 1/2 tbsp upwards ◎Kinako
8. Prepare 1/2 tbsp upwards ◎Powdered sugar

Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or yellowish in color. It is part of the traditional cuisines of Japan, Korea, and China. Okara is a nutritional powerhouse, containing soluble and non-soluble fiber, protein, calcium and The problem with okara is that it's utterly bland.

Instructions to make Okara, Oatmeal & Kinako Cookie Balls with Honey:

1. Microwave the fresh okara for 2 minutes at 500 W and set aside.
2. Put the oatmeal, milk and 1 tablespoon of honey in a heat-resistant container and mix. Wrap loosely with cling film, microwave for 30 seconds, and then knead.
3. Add the rest of the ingredients (excluding the ◎ ingredients) to the Step 2 container, and knead with the Step 2 dough.
4. Roll the dough into bite-sized balls and chill in the fridge.
5. Just before you are ready to serve them, coat the balls in the ◎ ingredients, and they're ready to eat.
6. With koya tofu: Rehydrate the koya tofu in lukewarm water, then squeeze out excess water, and mince in a food processor.
7. The rest of the Steps are the same as for the original okara version, but add the minced koya tofu instead of the okara in Step 3 When using tofu, omit the 1 scant teaspoon of honey.

It is part of the traditional cuisines of Japan, Korea, and China. Okara is a nutritional powerhouse, containing soluble and non-soluble fiber, protein, calcium and The problem with okara is that it's utterly bland. When it's fresh, having been squeezed of all its milk, it has. Incorporate soybean meal, traditionally known as okara, into Incorporate soybean meal, traditionally known as okara, into your diet with these recipes for soy burgers, cookies, no-meat sausage, and more. Vegan Okara Oatmeal Carob Chip Cookies.

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