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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 106.6
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 3,602.7 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.8 g

View full nutritional breakdown of Low Fat Vegan Okara Brownies calories by ingredient
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Low Fat Vegan Okara Brownies

Submitted by: SAL_J79
Low Fat Vegan Okara Brownies

Introduction

I put these on my blog a while back and they have become one of my favourite uses for the okara leftover from making soymilk. If you don't have a soymilk machine though, you could substitute whizzed up cannelini beans. I put these on my blog a while back and they have become one of my favourite uses for the okara leftover from making soymilk. If you don't have a soymilk machine though, you could substitute whizzed up cannelini beans.
Number of Servings: 16

Ingredients

    Dry Ingredients:
    1/2 cup (80g) plain white flour
    1/2 cup (80g) wholemeal / whole wheat flour
    3/4 cup (150g) sugar
    scant 1/3 cup (30g) cocoa powder
    1+1/4 tsp baking powder
    1/4 tsp baking soda
    1/2 tsp salt

    Wet Ingredients:
    1/2 cup (120g) wet okara*
    3/4 cup (185ml) un-sweetened light soy milk
    1/2 cup (125ml) soya yogurt
    2 tbsp sunflower oil (or canola/rapeseed)
    1 tsp vinegar (I use white wine or cider)
    1 tsp vanilla extract

    3 tbsp / 30g vegan chocolate chips

Directions

Preheat the oven to 180C/350F/Gas 4 and spray an 8x8 glass dish or brownie pan with a little oil or low fat cooking spray.

Mix together dry ingredients in a large bowl. Mix together wet ingredients in a jug.

Pour wet ingredients into dry and mix until just combined - don't overmix. A few lumps are ok, just make sure there's no big unmixed lumps of flour.

Pour the mixture into the tin and sprinkle the chocolate chips on top. Bake for 25 minutes.

A knife won't come out clean because 25 minutes won't cook these through. But I like them them super squidgy and fugdgy. You can cook them for longer if you like a bit less squidge!

I have also made these with the addition of a package (150g) of blueberries and they were awesome. They needed another 30 minutes or so cooking time though because of the extra liquid!

Remove from the oven and leave to cool in the tin as long as possible, then cut into 16 squares. Carefully lift them out and leave them to cool on a wire rack.

* I say wet okara but I like to leave it in the filter inside the machine once I've poured out the soymilk, just until the filter is cool enough to remove.

Number of Servings: 16

Recipe submitted by SparkPeople user SAL_J79.






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