【食譜+實作影片】全素豆渣燕麥餅乾 (無麵粉) Vegan Soy Okara Oatmeal Cookies (Gluten-Free)

若常看我的食譜,應該不難發現我的料理中常包含許多豆類製品,尤其是豆漿我幾乎天天喝。N年前曾有買過一台豆漿機,但因為煮出來的味道覺得和一般的不太一樣,加上它後來面板進水壞了,也就沒有再買了,在那之後大多都是買市面上的無糖豆漿,而大約一個月前,我又開始自己打豆漿了,原因日後我再詳說。這篇主要的開頭是想提到因為我又開始自己打豆漿,也就有了豆漿的「副產品」— 豆渣

全素豆渣燕麥餅乾 vegan-okara-oatmeal-cookies (1)

豆渣是很營養的東西,只是它直接吃口感太粗、加上沒調也就不太好吃。幾年前我有分享過全麥豆渣鬆餅,但有時忙時沒辦法處理豆渣,我就會拿給爸爸去當肥料。現在一次煮的豆渣量不會太多,在空閒時開始思考能將他們做成什麼。剛好這一陣子我又成了餅乾怪獸(一直吃餅乾),所以也就想到可以把豆渣做成餅乾,也就有了照片中的這 全素豆渣燕麥餅乾

About a month ago, I started making my own soy milk, again. And there comes the by-product – Soy Pulp.

Seemingly plain, soy pulp is actually very nutritious with its high protein and fiber content. However, its texture is rough compared with regular flour, so it do not taste good without proper seasoning.

A few years ago, I’ve made wholewheat pancake by using soy pulp. (Recipe Here)

But sometimes I’m too busy to deal with it, I’ll give them to my father, who use it as a fertilizer in planting.
Recently I become a cookie monster again, and I also got times to figure out how to use them, again: making cookies!

全素豆渣燕麥餅乾 vegan-okara-oatmeal-cookies (3)

豆渣燕麥餅乾 – 全素, 無麵粉, 無精緻糖
Soy Okara Oatmeal Cookies – Vegan, Gluten-Free, Refined-Sugar-Free

這一年多來接觸純素烘焙,這次使用豆渣製作的餅乾也很不平凡,是無蛋、無奶,全素的,而且也沒有麵粉與精緻糖。

And if you’ve saw several recipes on my blog in this year, you probably know that I’m in love with vegan baking, and these cookies are going to be something special. They are vegan, gluten-free, and refined sugar-free!

全素豆渣燕麥餅乾 vegan-okara-oatmeal-cookies (4)

豆渣本身的味道並不重,就是口感粗了一些,再加上適當的調味與其它粉料的結合,就能讓它整個大變身! 上頭提到的粉料就不含麵粉,而是使用杏仁粉,以及烘焙餅乾常使用到的小蘇打粉與泡打粉。此外我還有加入傳統燕麥片、葡萄乾與南瓜籽,讓整體口感更豐富。

在台灣,傳統燕麥片還不算常見,較常見的是即食燕麥片,兩者的口感與吸水性都有所差異,營養成份也稍有不同,大部份的餅乾食譜我都是使用傳統大燕麥片,它除了營養價質較高,也較有口感。

Soy pulp is plain in taste and a little rough in texture. So it just needs some seasoning and mixing to make a difference! I’ve mentioned that these cookies are gluten-free, and the substitution here is almond meal. I also add some baking soda and baking powder to make them more similar to regular baked cookies. In addition, I also add one of my favorite ingredient: rolled oats, along with raisins and pumpkin seeds to make these cookies richer in texture as well as nutrition content.

In Taiwan, rolled oats are still not common compared with instant oats. Both of them are made of the same thing: oats. But they have different texture and nutritional content due to different refined degrees. I like to use rolled oats in most of my recipes because they are not so refined as the instant ones and have more texture, which I really really love in my cookies. If you do not know the differences between the rolled oats and the instant ones, you can see the article below:

 

全素豆渣燕麥餅乾 vegan-okara-oatmeal-cookies (5)

還是要特別說一下,因為裡頭加了豆渣,所以口感還是和一般常見的燕麥餅乾稍有不同,多了點「粉渣」感 (還真有點難形容)。

FYI, since soy pulp is really different from regular flour, the taste and mouthfeel is still different from regular oatmeal cookies with its naturally grainy texture.

2018.03.08 新增:有不少讀者詢問我使用的保存容器,照片中左上角就是我常用來裝餅乾或是穀片的密封罐

Some readers ask about the container I use for preserving cookies, so I link the air-tight container I used in this photo.

 

我也常用這種:https://goo.gl/czQrhz

全素豆渣燕麥餅乾 vegan-okara-oatmeal-cookies (6)

也因為我想盡量壓低油與糖的比例,所以並沒有添加很多,讓它變得微甜、有酥度而不會太硬。

全素豆渣燕麥餅乾 vegan-okara-oatmeal-cookies (7)

這個豆渣餅乾真的比一般的餅乾硬一些、也沒有明顯的甜味。

全素豆渣燕麥餅乾 vegan-okara-oatmeal-cookies (8)

吃第一口時覺得還好,但後來發現愈咀嚼愈有滋味,讓我一口接一口。可能也是因為這樣,讓我這「餅乾怪獸」真的名符其實了! (笑)

全素豆渣燕麥餅乾 vegan-okara-oatmeal-cookies (2)

黃豆蛋白質含量高,融入其副產物豆渣製作出來的餅乾,蛋白質含量也比一般餅乾高出許多,讓它成了沒有蛋白質粉也算充滿蛋白質的餅乾!

好了,來動手做吧!
Let’s do this!



(※ 可延伸食譜但請勿直接複製內文,並請註明出處與原文網址 ※)

全素豆渣燕麥餅乾 (無麵粉)
Vegan Soy Okara Oatmeal Cookies (Gluten-Free)


  • 食材 :(約 10 – 12 片)
    • 豆渣 75 g (1/2 cup)
    • 杏仁粉 21 g (1/4 cup)
    • 傳統燕麥片 45 g (1/2 cup)
    • 小蘇打粉 1/8 tsp
    • 泡打粉 1/4 tsp
    • 肉桂粉 1/2 tsp
    • 鹽 1 小撮
    • 椰子油, 融化 2 Tbs
    • 楓糖漿 或 椰糖漿2 Tbs
    • 純香草精 1/2 tsp
    • 亞麻籽粉 1/2 tsp
    • 葡萄乾 1 Tbs
    • 南瓜籽 1 Tbs
  • Ingredients:(Yield: 10 – 12 cookies)
    • 75 g (1/2 cup) okara (soy bean pulp)
    • 21 g (1/4 cup) almond meal
    • 45 g (1/2 cup) rolled oats
    • 1 /8 tsp baking soda
    • 1/4 tsp baking powder
    • 1/2 tsp ground cinnamon
    • 1/2 tsp ground flaxseed
    • A pinch of salt
    • 2 Tbs coconut oil, melted
    • 2 Tbs maple syrup or palm syrup
    • 1/2 tsp pure vanilla extract
    • 1 Tbs raisins
    • 1 Tbs pumpkin seeds

  • 準備工作 Preparation:
    • 食材秤量好
    • 烤盤上鋪烘焙墊或烘焙紙
    • Measure all ingredients.
    • Line the baking sheet with baking mat or parchment paper.

  • 作法/步驟:
    1. 將烤箱以 175°C 預熱
    2. 在圓碗中放入豆渣、杏仁粉、燕麥片、小蘇打粉、泡打粉、肉桂粉、亞麻籽粉、鹽混合
    3. 再放入椰子油、楓糖漿、香草精,攪拌混合均勻
    4. 拌入葡萄乾與南瓜籽
    5. 用一大湯匙挖取混合物,於手掌中滾成圓球,再壓扁成理想厚度,平均分佈放於鋪烘焙墊的烤盤上,重覆此動作用完混合物。這些餅乾在烘烤時並不會攤開來,所以可以擺近一點無妨
    6. 放入烤箱,以 175°C 烘烤 20 – 30 分鐘,至餅乾呈微棕黃色硬而不軟
    7. 烘烤完成後讓餅乾留在烤箱裡燜至涼,即可取出享用
  • Directions:
    1. Preheat the oven at 175°C.
    2. In the bowl, mix the okara (soy bean pulp), almond meal, rolled-oats, baking soda, baking powder, cinnamon, ground flaxseed, and salt together.
    3. Add the melted coconut oil, maple syrup, and vanilla extract. Mix to combine.
    4. Stir in the raisin and pumpkin seeds.
    5. Use a table spoon to scoop out the mixture, and rolled them between your palm to make a ball. Press them down into idea size and thickness, then place onto the baking mat, evenly spaced. These cookies won’t spread so it’s fine to place them close with each other.
    6. Bake at 175°C for 20 – 30 minutes until light brown and not soft.
    7. Leave them in the oven to cool down completely, then enjoy!


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全素豆渣燕麥餅乾 vegan-okara-oatmeal-cookies (3)

Bon appétit!

 

製作日:2018.02.07


網友分享一起做成品照 Photos shared by people who have tried this recipe

Facebook 社友張靜怡:剛剛試吃了,我的餅乾雖然不好看,但是真的也太好吃了吧!感謝您的食譜。😍😍😍
社友-張靜怡分享一起做成品照


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