Okara, the thick paste left over from making soymilk and tofu, is a great ingredient for lovely cakey vegan brownies or blondies. Here are three variations on one recipe.
based on the recipe by Colcinare con Cuore
Preheat oven to 350˚. Line an 8" square pan with parchment paper.
In a big bowl
3/4 cup warm water
1 tablespoon chia seeds
1 cup okara
1/2 cup oil
1 tablespoon vinegar
1 teaspoon vanilla
Whisk together water & chia seeds, then whisk a little from time to time. Takes about 15 minutes to gel. Whisk in the rest of the wet ingredients after chia mixture gels. It doesn't seem to gel if you add the other ingredients before.
In a medium bowl
3/4 cup flour
1/3 cup cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup coconut flakes
Whisk together dry ingredients.
It's nicer with actual melted chocolate, but you would need to adjust the wet-dry ingredient ratio if you use it.
Mix dry ingredients into wet. It will be a thick dough. Only mix until well combined and do not overstir as this will toughen the batter. Spoon into pan and bake in preheated oven for 50 minutes.
When the squares first come out of the oven they will seem slightly undercooked but will firm up as they cool.
1 cup flour
2/3 cup sugar
seeds of 10 cardamom pods - crushed with mortar and pestle
(or 1-2 teaspoons of ground cardamom)
scant 1 cup flour
juice and grated peel of 1 lemon plus water to make 3/4 cup
Mix chia seeds with water before adding lemon juice or they may not gel
1 c sugar
3/4 cup ground almonds (or 1/2 cup coconut)
omit vanilla and vinegar
You definitely need to line the pan with parchment paper for this variation as it seems to burn on the bottom if you don't.