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Okara Cookie Base for Cakes

Okara Cookie Base for Cakes

This recipe is macrobiotic and great for those who are on a diet or have dairy allergies. This cookie base is low-calorie and healthy.

Ingredients: 18 x 8 cm cake pan

○Dried okara
4 tablespoons
○Whole-wheat cake flour or cake flour
1 tablespoon
○Grapeseed or vegetable oil
1 tablespoon
●Salt
2 teaspoons
●Maple syrup, honey or sugar
1 tablespoon
Peanut butter
2 tablespoons

Steps

1. Put the ○ ingredients in a plastic bag and mix. Add the ● ingredients and mix some more.
2. Gather the mixture together and spread it out thinly until about 2 mm thick.
3. Bake in the oven at 180°C for about 20 minutes. Let cool.
4. Crumble Step 3 into pieces and put in a plastic bag. Strike with something hard to break into small pieces.
5. Add the peanut butter and rub it into the mixture.
6. Lay it out into the cake pan you will be using and pack it in by pushing down on it with something flat.
7. Let it chill in the refrigerator until it is ready to be used. Then just top with whatever cake batter and bake.

Story Behind this Recipe

When I was breastfeeding, I had to abstain from sugar and dairy products.