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

Healthy and balanced eating helps bring about a feeling of health and wellbeing. If we eat more healthy meals and less of the unhealthy ones we usually feel much better. Eating more vegetables helps you feel better than eating a slice of pizza. Choosing healthier food choices can be tough when it is snack time. You can spend numerous hours at the grocery store searching for the right snack foods to make you feel healthy. Here are a few healthy snacks which you can use when you need an instant pick me up.

Whole grain meals are an outstanding choice for a fast balanced snack. Starting your morning with a piece of whole grain bread toasted can give you that additional boost you need to get going. When you have to have a fast snack food on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than highly processed grains included in white bread.

A large selection of quick health snacks is easily obtainable. When you make the determination to be healthy, it’s simple to find what you need to be successful at it.

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

The ingredients needed to make Crunchy Healthy Cookie with Okara & Rice Flour:

1. Provide 100 grams Fresh okara
2. Take 50 grams Rice flour
3. You need 2 tbsp ●Raw cane sugar
4. You need 1 tbsp ●Soy milk
5. Prepare 2 tbsp plus ●Olive oil
6. Use 1/4 tsp ●Salt

Instructions to make Crunchy Healthy Cookie with Okara & Rice Flour:

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!

The recipe makes about a gallon of the crunchy snack, which is tasty when Then slather the slices with butter and honey and serve them warm. Cooking with Okara on Your Own. Now, it's your turn to experiment! Okara is the pulp left over from making soymilk. It's full of fiber, and it makes these delicious, low-fat cookies moist.

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