raspberry okara muffins

In a bowl, mix together
2 cups whole wheat pastry flour
2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. salt
3/4 cup chopped pecans
until ingredients are thoroughly combined.

In a separate bowl, whisk together
8 oz. okara
1/3 cup canola oil
2/3 cup maple syrup
2/3 cup soy milk
2 tsp. vinegar (I used apple cider vinegar)
2 tsp. vanilla
until oil has been emulsified.

Add the wet ingredients to the dry ingredients and combine until "just mixed." Then fold in
6 oz. raspberries (fresh or frozen)

Fill the cups of a lightly oiled 12-muffin tin with the batter. You should have enough batter to fill each cup all the way to the top. Bake at 350 degrees Fahrenheit for 28-30 minutes. Allow muffins to cool for 10-15 minutes before removing from tin.



Verdict: I loved these. I like that they were sweetened with maple syrup, which is a bit more understated than cane sugar. I think I could have added more raspberries, or, if I were really nuts, I could have thrown in some chocolate chips for a dessert muffin.

chocolate peanut butter brownies

One reason I haven't been updating as often as I should is because I can't stop making these brownies. I've even made a 9"x13" version and a chocolate-raspberry version. So ... here's a peanut-butter version!



In a small bowl or cup, whisk together
1/4 cup unsalted peanut butter
2 Tablespoons maple syrup
until mixture is smooth. Set aside.



In a bowl, thoroughly mix
1 cup whole-wheat pastry flour or white whole wheat flour
1/2 cup cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt

On a stove top over low heat, mix together
1 cup sugar
4 oz. okara
3 oz. semi-sweet chocolate
1/4 cup almond milk or soy milk
and stir until chocolate is completely melted and ingredients are incorporated. Be careful not to let the chocolate burn. Remove from heat, and add
1/2 cup canola oil
2 tsp. vanilla
and whisk together until oil is emulsified.

Add the chocolate mixture to the dry ingredients and stir together until incorporated. Scrape batter into a lightly oiled 8"x8" pan (I used a Pyrex pan). Then drop dollops of the peanut butter mixture on top of the chocolate batter.



Using a knife, cut through the peanut butter and chocolate batter to create a "marbling" effect.



Bake at 325 degrees Fahrenheit for 32 minutes. Allow to cool.