Cinnamon and Maple-Flavored Okara Bars

• 150 grams Fresh okara
• 25 grams Kinako
• 25 grams Flour (or katakuriko)
• 5 grams Cinnamon powder
• 50 grams Dried fruit (I used raisins and prunes)
• 25 grams Mixed nuts
• 50 grams Maple syrup
• 60 grams Soy milk
• 1 to 2 teaspoons Olive oil

1. Chop the dried fruits and nuts into bite-sized pieces.
2. Sprinkle kinako, flour, and cinnamon powder to okara, and mix.
3. Add fruits and nuts from Step 1.
4. Mix maple syrup, soy milk, and oil.
5. Add to the dry ingredients from Step 2 and blend until even.
6. If desired, add liqueur at this step.
7. Forming bars: Wrap the dough in parchment paper and flatten.
8. Lay on a baking sheet and rough cut into bars.
9. Using your hands, lightly work the bars into even sections, and arrange on the baking sheet.
10. Triangular scone-like forms may also work well.
11. Bake on the top rack for about 25 minutes in an oven preheated to 355F/180C.
12. Adjust the baking time to suit your particular oven.
13. Once baked, cool on rack (they are still soft after baking).
14. Serve once they have completely finished cooling.
15. Store in a container with a tight lid with a pack of desiccant (taken from package of nori, for example), or divide into small amounts and store in the freezer (thaw at room temperature).
16. How to deal with dough that not malleable: If there is not enough moisture in the okara, the bars may be difficult to form.
17. Add soy milk to the dough until it becomes malleable.

fresh okara, kinako, flour, cinnamon powder, raisins, nuts, maple syrup, milk, olive oil

Taken from cookpad.com/us/recipes/144680-cinnamon-and-maple-flavored-okara-bars (may not work)