While I was browsing at a bookstore, I came across a book that had an interesting recipe for granola.
The recipe uses okara (soy lees) instead of oats or cereal.
I usually follow a recipe verbatim whenever trying it for the first time, but thought I could make this relatively the same way I make Ellie Krieger's version.
Okara Granola adapted from "Shumi-doki June-July 2016"
120 grams okara (soy lees)
2 tablespoons maple syrup
handful of unsalted pumpkin seeds
handful of unsalted pecans
handful of unsalted mixed nuts (walnuts, almonds, cashews)
handful of dried fruits (cranberry, blueberry, raisins)
handful of cacao nibs
Mix together, spread out onto parchment and bake at 170C (325F) for 30 minutes.
Cool and store in airtight container
NOTES: The original recipe instructs you to bake the okara mixed with some maple syrup for 10 minutes on the top rack of your oven, adding the nuts with a little more maple syrup and baking it for another 20 to 25 minutes, but I didn't do that, so I think this is why my granola turned out "moist".
The picture in the book looks like the okara is dry and "sand-like"...similar to panko (bread crumbs).
Satoshi was surprised when I told him what the granola was made from.
After we eat this batch up, I am going to try it like the recipe instructs...will let you know what happens.