Here I am with a third proposal on how to use the “byproduct” from homemade plant milk production! Sooner or later, I’ll open a separate section here on the blog, so you’ll find them all gathered together, without having to search for them in the internal search engine! This time it’s a savory preparation and, specifically, oat and mixed seed crackers rich in fiber, vitamins, proteins, but also good fats, which as we know, are a valuable source of health. The absence of flour and dairy products in the dough makes them a particularly suitable snack for celiacs and lactose intolerant individuals! You just have to use the okara obtained from your usual oat milk production and combine it with a handful of pumpkin seeds, white and black sesame seeds, sunflower seeds, and flaxseeds, some herbs or spices to taste, in my case thyme and sweet paprika, and you’re done! In fact, I highly recommend trying them and doubling the doses because they will disappear like chips, only much healthier! Once ready, they are perfect to eat as a snack, or as a snack instead of bread paired with vegetables, cold cuts, and cheeses. Try them also with an aperitif paired with some hummus or babaganoush. Absolutely fabulous on their own as well!
CURIOSITY: Thyme (Thymus vulgaris) is a small shrub that grows spontaneously in the Mediterranean and Caucasus regions, on arid lands. Aromatic and beneficial, it has traditionally been cultivated for ornamental purposes and as an aromatic herb. Besides its fragrance, thyme boasts valuable beneficial properties, as it is rich in Vitamin C and other B-group vitamins. Moreover, it contains several minerals as well as thymol and linalool. Its essential oil has antimicrobial, mucolytic, and cough-suppressant activities.
If, like me, you are interested in using the okara from your homemade plant milk production, try these other recipes below:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2-3 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it costs you nothing extra!
- 9 oz oat okara (or other plant milk)
- 1/4 cup pumpkin seeds
- 1/4 cup flaxseeds
- 1 tbsp sesame seeds
- 1 tbsp black sesame seeds
- 1 tsp thyme (dried)
- 1 tsp sweet paprika
- 2 tsp extra virgin olive oil (+ additional for brushing)
- 1/2 tsp salt
Tools
- 1 Bowl
- 1 Spoon
- 1 Baking Tray
- 2 Parchment Paper
- 1 Brush
- 1 Rolling Pin
Steps
Making the mixed seed and oat okara crackers is really simple. Once you have extracted the byproduct from your homemade oat milk, take 9 oz and transfer it to a bowl. Add the mix of seeds and stir with a spoon (fig. 1).
Add a pinch of salt (fig. 2), the thyme, and the paprika (fig. 3).
Mix well and add the oil (fig. 4). Then, brush oil onto 2 sheets of parchment paper and place a good part of the mixture on them* (fig. 5).
Roll it out finely with a rolling pin (fig. 6). Gently remove the top sheet to avoid forming holes and place the obtained disc on a baking tray (fig. 7).
Place in a preheated oven, static mode, at 356°F for 10 minutes. Then, using the other parchment paper sheet, flip the sheet and bake for another 10-12 minutes, this time in convection mode** (fig. 8).
Turn off, remove from the oven, let cool for about ten minutes, then break the crackers with your hands!
And voilà… your mixed seed and oat okara crackers are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Preservation
👉 Mixed seed and oat okara crackers can be stored in a cool, dry place inside containers, preferably tin or glass, with airtight closure for several days.
Advice, Notes, Variations, and Suggestions
🟣 * I always advise spreading only half of the mixture at a time in the pan, to be able to roll it out thinly, otherwise, the risk is that at the edges, finding no more space, it remains too thick and, once cooked, has a soft texture instead of crunchy.
🟣** Baking times always vary from oven to oven, so always check that the consistency of the sheet is the desired consistency or that it approaches being crunchy but not burnt. Once removed from the oven and now cold, they will acquire the right crunchiness, and you can snack on them at any time of your day!
🟣You can replace the dried thyme, depending on the season, with fresh thyme, much more beneficial than its dried version, or add other aromatic herbs like oregano or marjoram. If you wish, you can enrich the recipe by adding hemp seeds, and you can also get creative and vary the spices, replacing paprika with turmeric or, if you love ethnic cuisine, you can add cumin powder or saffron.
🟣Naturally, for this recipe, any other type of plant milk you have self-produced, its byproduct will work just fine, so feel free with rice, spelt, hazelnut milk, etc.
