Friday, October 14, 2016

okara scones

adapted mom's okara scone recipe, will post the recipe if it tastes good!🙏  #okara #scone #japan I want to share with you an okara recipe and will continue with more of our travels next week...

Back in 2008, I had a baking session with my Mom and she made her okara scones.

She didn't want me to post her recipe, so I'm not.

I've adapted it and that is what I am posting.

Please note that these do not come out flaky like scones, but more dense like oatcakes.

adapted recipe a success, will post on the blog soon:) #okara #scones #osaka #japan Okara Scones : adapted from Mom's recipe : makes 10 (more or less depending on how you scoop your dough out)

1 cup okara (soy lees)
1.5 cups flour
1 cup oats
1/4 cup lightly packed brown sugar
1/2 teaspoon baking soda
1.5 teaspoons baking powder
2 large dried figs, cut into fourths
1 handful of walnuts
1 handful of sunflower seeds
1/4 cup oil
1/2 cup honey
1 egg
1/4 cup milk
1/2 teaspoon vanilla extract
1 handful of dried blueberries

Put the first 9 ingredients into a food processor and pulse
Add the wet ingredients and pulse until the dough comes together in a ball
In a bowl fold the blueberries into the dough
Scoop out with a spoon (or ice cream scoop for more accuracy), and flatten a little with your hands
Bake at 400F (200 C) for about 16 minutes

NOTES: I usually bake on parchment (because I am lazy and it is so easy to clean up afterwards), but think that it might be okay to bake these on a greased cookie sheet.

I used the dry okara, but my mom used the wet type. Even though she used the wet type her scones did come out more like oatcakes too.

You can use your favorite dried fruits, nuts and seeds.

Enjoy!

4 comments:

Rowena said...

baking parchment all the way! I haven't greased a cookie sheet in...ages.

K and S said...

I don't even have an oven big enough for cookie sheets, Rowena :)

Take care.
Kat

KirkK said...

Very nice Kat!

K and S said...

Thanks Kirk!

Take care.
Kat