Ingredients
-
250g soy bean halves
-
75g whole spelt flour
-
25g flaxseed
-
20g sesame
-
2 tsp coarse sea salt
-
1 tbsp canola oil
-
600ml water
Ingredients
| 250g soy bean halves | |
| 75g whole spelt flour | |
| 25g flaxseed | |
| 20g sesame | |
| 2 tsp coarse sea salt | |
| 1 tbsp canola oil | |
| 600ml water |
Steps
|
1
|
Soak soybeans for soy milk in plenty of water overnight. Stir well and “massage” with your hands until the peels come off. Collect as many of the peels as possible, but don’t worry if you can’t get them all. |
|
2
|
Strain off and rinse beans under running water. |
|
3
|
Close the tap of the Panasonic MJ-L700 slow juicer. Add about 125 g of beans, turn on the juicer and gradually add 50 ml of water. Open the juice tap as soon as the beans have gone through and repeat until you’re all out of beans. Set okara aside. |
|
4
|
Boil up soy milk together with 500ml water and simmer on low heat for 15 min. Add a pinch of salt before letting it cool down completely. Store in the fridge in a sealed container for further use. |
|
5
|
For the crackers, mix 200g of okara with flour, seeds, 1 tsp of salt and oil. Knead for 5 min. Add 1 tbsp soy milk if needed. Let it rest for 10 minutes. |
|
6
|
Preheat Panasonic NN-CD87 to 160°C in convection mode. Bake crackers for 25 min, take them out of the oven, sprinkle with salt and let them cool down completely before serving. |
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