Friday, August 20, 2010
My friend Jennie came over for a day of canning--we made lavender peach jam (we cooked it till it was 224ºF this time, and it set nicely) and Yummy Banana Chutney. The chutney has to rest for six weeks before it will be truly ready, but it's already pretty yummy. The chutney had to cook for quite a while, so while we waited we had okara oaty bread and tomato eggplant salad for a treat.
The okara oaty bread was a regular soda bread incorporating the sludge I had left after making almond-hemp milk yesterday. I'm sure any similar stuff would work--genuine soy okara, or ground-up oats from oat milk....
makes 1 small loaf
160g coarse, wholemeal flour
100g all-purpose flour
1/2t each salt, baking soda
1 batch of okara
100g rolled oats
200ml soy yogurt, about--the amount needed will depend on how thoroughly you squeezed your okara
Heat your oven to 425ºF and grease a smallish bread pan (my 8-1/2" x 4-1/2" one is a little too big). Whisk together the flours, salt, and soda, and rub in the oleo. Rub in the okara, stir in the oats, then mix in the yogurt till everything's wet. Add more yogurt if necessary to get a nice wet dough. Spread it into the greased pan, cut a deep slash down the middle, the pop it into the oven and bake for about 45 minutes. It won't darken much, but should smell nice and sound hollow when you thump its bottom.