Vegan Sweets Okara Biscotti

Name: Vegan Sweets Okara Biscotti
Cuisine: American
Ingredients: 120 grams Fresh okara; 30 grams or more (to taste) Sugar (Beet sugar); 20 grams Maple syrup; 50 grams Apple juice; 2 grams Apple tea or any other black tea leaves; 20 grams Almond flour; 50 grams Raisins, minced; 30 grams Oatmeal; 2 grams Cinnamon powder; 3 1/2 grams ☆ Baking powder (aluminum-free); 100 grams ☆ Cake flour; 20 grams ☆ Whole wheat flour (for pastries and sweets)

cookpad.japan @cookpad_jp

I wanted to eat some crunchy and tasty biscotti that didn't contain eggs or oil.

Since this recipe uses fresh okara, dry it slowly over low heat. Recipe by Miniature basil

I wanted to eat some crunchy and tasty biscotti that didn't contain eggs or oil.

Since this recipe uses fresh okara, dry it slowly over low heat. Recipe by Miniature basil

cookpad.japan @cookpad_jp

I wanted to eat some crunchy and tasty biscotti that didn't contain eggs or oil.

Since this recipe uses fresh okara, dry it slowly over low heat. Recipe by Miniature basil

I wanted to eat some crunchy and tasty biscotti that didn't contain eggs or oil.

Since this recipe uses fresh okara, dry it slowly over low heat. Recipe by Miniature basil

Saved

Ingredients

120 gramsFresh okara
30 gramsor more (to taste) Sugar (Beet sugar)
20 gramsMaple syrup
50 gramsApple juice
2 gramsApple tea or any other black tea leaves
20 gramsAlmond flour
50 gramsRaisins, minced
30 gramsOatmeal
2 gramsCinnamon powder
3 1/2 grams☆ Baking powder (aluminum-free)
100 grams☆ Cake flour
20 grams☆ Whole wheat flour (for pastries and sweets)

Saved

Steps

1

Combine all of the ingredients except for the ☆ ingredients. Mix them all together with your hands, protected with disposable plastic gloves.
2

Mix in the ☆ ingredients.
3

Place the dough from Step 2 onto a sheet of parchment paper, then, using plastic wrap or another sheet of parchment paper to prevent the dough from sticking to your hands, shape it into a wide, flattened log.
4

See.
5

Bake in an oven preheated to 190℃ for 20 minutes.
6

Remove from the oven, let rest until cool to the touch, slice, then bake in oven at 160℃ for 15 minutes, turning over the pieces midway to brown both sides.
7

Reduce the heat to 120℃, then bake for about 15 more minutes.
8

When they cool and are crunchy, they are finished! Store in a sealed container to keep out moisture. I put them in a resealable plastic bag and store them in the refrigerator.