Garbanzo Beans and Soy Beans are magical to me. There are so many things you can make with both of them. To make this recipe you need Aquafaba from Garbanzo Beans and Okara from Soy Beans. These are “leftover” or waste products. Aquafaba, is the bean water leftover from cooking beans. You can get this from cooking dry garbanzo beans in water and saving the cooking water or reserving the liquid from a can of garbanzo beans. Okara is the fiber leftover from making homemade soy milk. Since we started making soy milk at home I have been making up recipes using okara. This may be my favorite.
2 cups garbanzo bean flour (we use the organic Namaste brand)
2 cups water
1/4 cup nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon parsley
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme
1/2 teaspoon black pepper
1 cup okara
3/4 cup aquafaba
1/4 teaspoon cream of tarter
Preheat oven to 350oF. Line a large baking sheet with parchment paper or use paper baking cups in cupcake pans for about 18 cupcakes.
In a large bowl combine the garbanzo bean flour with the nutritional yeast, herbs and spices.
Add the water and mix well.
Stir in the okara and set aside.
In a standing mixer, pour the aquafaba and cream of tarter in the bowl. Use the whisk attachment and process on high speed to whip. Stop the mixer every few minutes and scrape down the sides. Continue until stiff peaks are formed. This can take time, 10-20 minutes.
Carefully fold in the whipped aquafaba into the garbanzo bean batter.
Pour the batter on the parchment-lined baking sheet or fill the baking caps.
Bake for about 40 minutes.
Remove from oven and let cool. Gluten-free flours will be sticky inside after baking and firm up when allowed to cool.
Cut the Omelet Bread into smaller pieces, about 2″ by 3″.
Omelet bread may be refrigerated and reheated before serving.
The cupcake version makes a great travel food.