This is a macrobiotic cracker featuring okara, which is high in healthy nutrients.If you leave them in the oven to cool you get a crispier feel. Be careful not to burn them.If using fresh okara microwave-dry it beforehand, then put it in a blender. Recipe by Mille=miru

I want to eat snacks even when I'm on a diet, so I came up with this recipe because I can make them easily, they are inexpensive to make, healthy, and packed with fiber.Use seasonings of your choice, and adjust the amounts of the seasonings to taste.They will be crunchy if you microwave them until they are light brown. If you don't heat them enough, the texture will be soft, not crunchy. If you overheat them, they will burn. Open the door of the microwave several times while microwaving the crackers to get rid of the steam. Recipe by Nekoruru

This is a snack that doesn't use sugar, dairy, eggs, or additives.It's so simple, it'll be done in no time.If you bake it for too long it gets hard, so once it turns slightly golden, stop it!The thinner you make these, the shorter the baking time should be. Recipe by taka30

I wanted to make an easy-to-make snack that was packed with healthy sesame seeds, and tried out many things before creating this recipe. The 'hidden' ginger flavor really adds a great accent.Please adjust the amount of ginger and cinnamon powder to taste. Please adjust the baking temperature to your oven. If you make these with kinako (toasted soybean flour) the crackers will be soft rather than crispy, so if you don't have any hattai flour, use 2 tablespoons of egg and substitute wheat flour for the hattai flour. Recipe by miyuki12

These macrobiotic sweets are easy to make.I don't really have any pointers, but adjust the amount of oil depending on the amount of sugar and added extra ingredients. This time, I made them plain with carob powder, but feel free to try adding a variety of ingredients. Recipe by Mille=miru

This is a variation on my recipe for sake lees crunchy snack sticks. They are made with cinnamon and nuts, my favorite ingredients.Be sure to cook through to a crisp.Feel free to add your own choice of nuts or dried fruit (coconut, walnut). Recipe by Yukimaru

I love "Gomagashi" (sesame snacks) from Okinawa, but they're too expensive to buy... so I made them myself. They came out with a softer texture than the original snacks and are tastier too! Total success! Recommended as a snack for those with food allergies, such as wheat.Don't forget the honey! Be sure to keep your eye on the pot while it's simmering, since the syrup's consistency is key. White sesame seeds gives a crispier finish, while black sesame seeds make them a bit softer. While it's a sticky job, it's best to cut them before they cool down completely. After they chill down, they will lose the stickiness. Recipe by wayan nao

I suddenly got a craving for graham crackers, so I used something that had a nice grainy texture in a 2:1 ratio to make these. We are in a macrobiotic boom, so I thought up some crackers that are good for the body, and made them without white sugar.Please decrease the amount of honey or increase the amount of dark brown sugar to suite your tastes. Recipe by mi*co

I've made several attempts to come up with a good recipe for a nutritious cracker full of sesame seeds and decided to stick with this. The miso as the secret ingredient and the toasted barley flour add to the nutty flavor.If they aren't crisp after they've cooled, bake them a bit longer in the oven at 320°F/160°C, keeping your eye on them to make sure they don't burn. Please adjust the baking temperature and time according to your oven. For 1 oven tray worth. Recipe by miyuki12

This is one easy-prep snack item that I came up with.If the patties seem a bit thick when poured into the pan, flatten them by pressing them down with a spatula while flipping them! They will break apart if you press down too firmly, so be careful. For 2-3 servings. Recipe by Momijiy

I thought of this recipe because I wanted to come up with a something that would make the most of the crunchy properties of rice flour!The trick to this recipe is heating the kara and rolling the cookie dough out thinly.It might be extra effort but please heat the okara slowly on a low flame. It'll become nice and crunchy!If the dough desn't come together very well, add a tiny amount of olive oil. For 24 cookies. Recipe by Tsumutan

Okara is so nutritious and yet extremely cheap. I'm trying to make all sorts of things with it.It lets out lots of steam when microwaving. Make sure to get rid of any steam or water so that the result will be dry and crispy. For 1 to 2 persons' worth. Recipe by Nyanson