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Crunchy Healthy Cookie with Okara & Rice Flour
Crunchy Healthy Cookie with Okara & Rice Flour

Before you jump to Crunchy Healthy Cookie with Okara & Rice Flour recipe, you may want to read this short interesting healthy tips about Snacks that offer You Power.

We are very mindful that having healthy snacks can help us truly feel better inside our bodies. We have a tendency to feel way less gross after we increase our intake of healthy foods and decrease our consumption of processed foods. Eating fresh vegetables helps you feel much better than eating a portion of pizza. This is often a problem, nevertheless, when it comes to eating between meals. You can spend hours at the grocery store searching for the perfect snack foods to help you feel healthy. Why not try one of many following healthy snacks the next time you need some extra energy?

If you might be looking for a quick snack, you can’t go completely wrong with a whole grain one. Starting your day with a piece of whole grain toasted bread can give you that additional boost you need to get going. Eating on the run can be much healthier with wholesome chips and crackers. Selecting whole grain snacks is always much better than eating the refined grains we commonly come across in our grocery stores.

You do not have to look far to find a wide selection of healthy snacks that can be easily prepared. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to crunchy healthy cookie with okara & rice flour recipe. To cook crunchy healthy cookie with okara & rice flour you need 6 ingredients and 8 steps. Here is how you cook that.

  1. You need 100 grams Fresh okara
  2. Provide 50 grams Rice flour
  3. Provide 2 tbsp ●Raw cane sugar
  4. Provide 1 tbsp ●Soy milk
  5. Get 2 tbsp plus ●Olive oil
  6. Take 1/4 tsp ●Salt
  1. Heat the okara in a frying pan for 10 minutes until dry and sandy, then leave to cool. Preheat the oven to 180℃.
  2. Add the ingredients marked with ● to a bowl and mix well with a rubber spatula.
  3. Add the cooled okara and the rice flour to the mixture and fold in from the bottom. Gather the dough together tightly as if pressing it together.
  4. Transfer the dough to a plastic bag and roll out until 2-3 mm thick. (I used a 20 x 18 cm bag.)
  5. Using a knife, cut the dough into the cookie shapes. To do this cut 6 lines vertically and 4 lines horizontally, leaving an equal amount of space between each cut. Transfer the cookies to a sheet of baking paper. (When transferring, the cookies may crumble so be very careful!)
  6. Bake for 10 minutes in an oven preheated to 180°C, then turn the heat down to 160°C and bake for a further 2-3 minutes. Once the cookies are golden they're ready!
  7. The cookies are likely to crumble when hot so I recommend leaving them to cool in the oven!
  8. The trick to this recipe is to heat up the okara properly. The thinner the cookies, the crunchier they will be! Unfortunately, this means they will break easily, too, so be careful!

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