Vegan Okara (Soy Milk Pulp) Brownies
Made with whole wheat flour and sweetened with coconut sugar these Vegan Okara (Soy Milk Pulp) Brownies are perfect for dessert or even a snack!
Servings: 16 brownies
Calories: 106kcal
Ingredients
- 1 cup light whole wheat flour
- ¾ cup coconut sugar
- ¼ cup cacao powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup okara
- ¾ cup non-dairy milk*
- 1 teaspoon vanilla extract
- ½ cup dairy free chocolate chips
Instructions
- Preheat your oven to 350 °F. Grease an 8x8 baking dish and set it aside.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cacao powder, baking powder and salt.
- Add in the wet ingredients and depending on how wet your okara is, more milk if needed.
- Fold in the dairy-free chocolate chips.
- Pour the batter into your prepared baking dish and bake for 18-25 minutes, again depending on the wetness of your okara and your desired doneness.
- Remove the brownies from the oven and let them cool. Slice and serve!
Notes
If you happen to have leftovers, simply store them in an airtight container at room temperature for 1-2 days or in the fridge for 3-4 days.
Nutrition
Serving: 1okara brownie | Calories: 106kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 83mg | Potassium: 83mg | Fiber: 2g | Sugar: 12g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg