Oil and Egg Free Okara Biscotti. Great recipe for Oil and Egg Free Okara Biscotti. I wanted to make a low-calorie, yet filling snack, so I tried to modify a recipe to make one. These go perfectly well with milk.

When compared to the egg-free recipe, this soft dough tasted better. The Best Egg Free Biscotti Recipes on Yummly Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. You can cook Oil and Egg Free Okara Biscotti using 6 ingredients and 16 steps. Here is how you cook it.

Ingredients of Oil and Egg Free Okara Biscotti

You need 100 grams of Fresh okara.
You need 100 grams of Cake flour.
Prepare 50 of to 70 grams Sugar.
It's 1 tsp of Baking powder.
Prepare 40 grams of Milk.
Prepare 1 of as deisred Your choice of flavoring, such as black tea, sesame seeds, aonori, cocoa powder, or green tea powder.

Form each piece into a roll as long as your cookie sheet. Once melted, using a wire whisk, whisk soy milk into the melted oil, followed by almond or vanilla extract. Whisk in almond or vanilla extract. Line a standard size baking sheet with foil or parchment and set aside.

Oil and Egg Free Okara Biscotti instructions

In a large plastic bag, combine the cake flour, sugar, and baking powder while weighing the ingredients in. If you are adding flavoring ingredients, add them at this point..
Seal the bag with some air still inside, and mix well. Once the ingredients are well combined, add the okara and mix again, crushing the lumps..
Gradually add the milk and bring the dough together until it's not too sticky. Preheat the oven to 180℃. Line a cookie sheet with a piece of parchment paper..
Place the dough on the cookie sheet and shape it into a roughly 12 x 25 cm rectangular loaf with a 1.5-2 cm thickness. Bake it in oven at 180℃ for 20-25 minutes..
After about 20 minutes, the surface should be lightly browned. Remove it from the oven, take out the parchment paper, and place the loaf on a cooling rack. Once it cools down, slice into 5 mm thick pieces..
Meanwhile, preheat the oven to 160℃. Line the pieces on the baking tray and bake at 160℃ for 10 minutes. Turn them over and bake another 10 minutes..
Take them out of the oven and cool them on a rack. If they don't harden, microwave at 500 W in 30 second intervals while checking the consistency..
Cool them on a rack. Once they are completely cooled, place them in an airtight container (or a bag) and store them..
Variety 1 -- Black Tea Biscotti: Add 10 g of finely ground tea leaves, as fine as the leaves in a tea bag. I recommend Earl Grey..
Variety 2 -- Cheese Biscotti: Add 15 g of grated cheese, 15 g of sugar, and a pinch of salt. Add some garlic powder also, if desired..
Variety 3 -- Aonori Biscotti: Add 2 tablespoons of aonori, two pinches of salt, and 15 g of sugar..
Variety 4 -- Green tea biscotti: Add 10 g of green tea powder. Its bitter-sweet flavor is satisfying for adult palates..
Variety 5 -- Cocoa Biscotti: Add 15 g of pure cocoa powder. It's better to add a lot of sugar. This is a favorite for kids..
Variety 6 -- Black Sesame Seed Biscotti: Add 20 g of black sesame seeds. They can either be roasted or grounded, or even half and half..
Variety 7 -- Kinako (Soy Flour) Biscotti: Add 20 g of kinako..
Variety 13 -- Consommé Biscotti: Dissolve 1 cube or 5 g of consommé soup stock granules in a small amount of water, and add to the dough. Add 15 g of sugar and no salt..

In a large bowl, mix together the flours, baking powder, and salt until thoroughly combined. Okara is a byproduct of the making of all soy "dairy" foods. Happily however, these eggless biscotti turned out just as good as the original and the eggs weren't as difficult to substitute as I originally thought. Soy milk replaces the moisture and protein, and melted refined coconut oil replaces the fat from the egg yolks. These vegan biscotti are crunchy, full of flavour and easy to make.