That's Nuts!

I think the solids resulting from almond "milking" could be used as mortar or possibly given to kindergartners as play dough. It is smoother than dry ground almonds. The moisture gives it a supple texture. By its very nature you just know it has to have a greater purpose than compost. After some searching on-line it seems I'm not alone with this thought. Okara, which traditionally refers to the solids left after making soy milk, is also a term which loosely refers to nut solids. There are several uses for it. I started by trying this bread recipe I found on the Bondi appliances website. It is a quick and yummy way to use this byproduct.

Okara Nut Bread

Makes 1 loaf

1 cup Okara

1/3 cup low-fat buttermilk

1/2 cup packed brown sugar

1/4 cup butter

1 egg

2 cups sifted flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup chopped pecans or other nuts (optional)

Preheat oven to 350 degrees. Lightly oil a 9x5x3 loaf pan.

Stir together Okara and buttermilk; set aside.

Cream brown sugar and butter together until light.

Beat in egg. Add Okara mixture; beat well.

Sift together flour, baking powder, baking soda, and salt; add all at once to liquid ingredients. Stir until well blended. Stir in nuts and turn into pan.

Bake for 50 minutes, or until toothpick inserted in center comes out clean.

Cool 5 minutes in pan. Remove from pan and complete cooling on a wire rack before slicing.