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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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An interesting fact I learned about okara, is that Japanese researchers have determined that okara is the only known vegetable source of bivalent iron easily assimilated by the human gut. Important for vegetarians! Read more ! Ingredients:
5 cups okara (if homemade, 'fluff' it first, then measure) |
1/4 cup sesame oil |
1 1/2 cups quick cooking oats |
1 cup brown rice syrup |
1 1/3 cup shredded coconut |
1 cup sliced almonds |
1 fluid oz. coconut essence (a small bottle) |
1/2 - 1 teaspoon sea salt |
Directions:
1. Preheat oven to 325F.
2. In a large mixing bowl, combine all ingredients and mix thoroughly.
3. Spread mix no more than 1/2 inch thick over a large cookie sheet that has been sprayed with non-stick cooking spray.
4. Bake for about 1 hour, stirring occasionally until desired color/crispness is attained.
5. Cool and store in an airtight container (in refrigerator for longer life).
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