I made these savory cookies to use leftovers. They ended up like heath store cookies, full of fibers and good nutrients.
Carrot lees, what is left from juicing.
Okara, the leftover from making tofu and soy milk.
New ginger, still pink like a little baby. It’s available in Summer. Ginger pickles are made with it.
Carrot + okara + minced ginger. I’ve added miso and powdered sesame for flavor, potato starch for binding.
Spread on cooking paper, with more sesame seeds.
After baking, they are still soft. The next day, they hardened and flavors have combined.
GOURMANDE in OSAKA 