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Egg-Free Miso & Sesame Okara Biscotti
Egg-Free Miso & Sesame Okara Biscotti

Before you jump to Egg-Free Miso & Sesame Okara Biscotti recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

In general, people have been taught to think that “comfort” foods are bad for the body and have to be avoided. Sometimes, if your comfort food is a sugary food or some other junk food, this holds true. Otherwise, comfort foods can be really nourishing and good for you. There are several foods that, when you eat them, can boost your mood. If you are feeling a little bit down and you need an emotional pick me up, try some of these.

Grains can be good for driving away a terrible mood. Barley, millet, quinoa, etc are great at helping you feel happier. They help you feel full too which can really help to better your mood. It’s not difficult to feel a little bit off when you feel hungry! The reason these grains are so great for your mood is that they are not difficult for your stomach to digest. These foods are easier to digest than others which helps kick start a rise in your glucose levels which in turn takes your mood to a happier place.

As you can see, you don’t need to eat junk food or foods that are terrible for you just so to feel better! Try a couple of of these suggestions instead.

We hope you got insight from reading it, now let’s go back to egg-free miso & sesame okara biscotti recipe. To cook egg-free miso & sesame okara biscotti you need 7 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Egg-Free Miso & Sesame Okara Biscotti:
  1. Prepare 100 grams Fresh okara
  2. You need 100 grams ＊ Cake flour
  3. Provide 1 tsp ＊ Baking powder
  4. Provide 50 grams ＊ Soft light brown sugar
  5. Get 30 grams Miso
  6. Use 25 grams Sesame seeds
  7. Get 30 ml Milk
Steps to make Egg-Free Miso & Sesame Okara Biscotti:
  1. In a plastic bag or a bowl, add all the ＊ ingredients and mix well. Add the okara and mix well.
  2. Combine the miso, milk, and the sesame seeds, add to the Step 1 mixture, and mix well.
  3. Preheat the oven to 170℃.
  4. Place the dough onto parchment paper and shape it into about a 12 x 25 cm oblong shape. It's easier to shape the dough with wet hands.
  5. Place on the top rack of the 170℃ oven and bake for about 20 minutes.
  6. Take it out of the oven, once the dough cools down a little, cut it into 1 cm slices while it's still warm, and place back on the baking tray.
  7. Lower the oven temperature to 160℃, and bake both sides for 10 minutes each, 20 minutes total. Cool on the baking tray.
  8. Note: Since they get stale easily, store them in an airtight container. If they become stale, toast them and they will be crunchy again.
  9. This is the miso I used for this recipe. If you use ”Saikyo” miso, it creates a mild and refined flavor. Choose the one to suits your taste.

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