You'll need:
1 cup of wet okara
3/4 cup soymilk
1/2 cup applesauce
1/4 cup agave nectar
Mix all of these ingredients in a bowl & combine well.
Mash 2 over-ripe bananas.
Add them to the moist mixture.
Add 1 cup wholemeal flour, 3/4 cup white flour, 1 teaspoon baking powder & 1 1/2 teaspoon of baking soda. Stir until well combined but do not overmix.
Lightly spray a 12 cup muffin pan. Sprinkle dried banana chips over the top.
Pour mixture into muffin pan & bake at 180C for 25 mins (or until lightly golden).
NB: I recommend adding the plain flour 1/4 cup at a time. You may only need 1/2 cup depending on how moist your okara is. I have found that 3/4 cup works well for the okara that comes from my soymilk maker machine.
Perfect match = Chocolate soymilk!
I made these and the flavour was good but they were so wet and wouldn't cook through the middle. I'm not sure what I did wrong. Maybe my okara was much too wet?
ReplyDeleteSo sorry that they didn't work out for you. Yes I guess Okara can vary in it's moisture level quite a bit. You could omit the oil, or reduce the soymilk to help.
DeleteWhat works really well with okara baking is adding 1/8 c. per 1 cup of okara of Corn Flour. Don't add too much as it changes the flavor, but it is excellent for absorbing the excess moisture.
ReplyDeleteThanks for sharing that tip - I'll have to give that a try. Now to work out what recipe I don't want as moist hehehe!!!
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