So, what to do with all that okara? I turned mine into delicious cereal and muffins (recipe later), and then I froze down some. You'll get a lot of okara, so it's a shame to throw it all away.
I mixed 3 cups of okara with:
1 cup of rolled/cooked oats
1/2 cup of raisins
1 cup of shredded coconut
1/2-1 cup of agave syrup
1/2 cup of coconut oil
Mix well and spread on a greased baking sheet, maximum 1 inch deep. Dry it in the oven on about 150 degrees for a couple of hours. Store in a container, in the frigde to keep it longer. Eat it with milk or youghurt as breakfast.
Welcome to my blog.
After a few random posts I've decided to dedicate this blog to my life long project of Japanese food
and culture (and my life in general).
Since my first taste of sushi back in 1997 I've been interested in, and frequently been making
My interest in the country and culture started long before and continues to evolve.
I was lucky to finally visit Japan in October 2008 and hope to be back soon.
In July 2012 I visited Japantown in San Fransisco, the next best thing!
Both small and big adventures will from now on, as time permits, be shared with you.
I will post other recipes and pictures too, mainly cooking projects, plants and art projects
(including my new love - making kumihimo braided objects).
I hope you'll find it interesting, and feel free to leave a comment or ask questions!
I write mainly in English, but there will be some Norwegian too, especially posts about things
that mainly have Norwegian interest. Tutorials are bi-lingual.