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1
Chop the dried fruits and nuts into bite-sized pieces.
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2
Sprinkle kinako, flour, and cinnamon powder to okara, and mix.
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3
Add fruits and nuts from Step 1.
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4
Mix maple syrup, soy milk, and oil.
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5
Add to the dry ingredients from Step 2 and blend until even.
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6
If desired, add liqueur at this step.
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7
Forming bars: Wrap the dough in parchment paper and flatten.
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8
Lay on a baking sheet and rough cut into bars.
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9
Using your hands, lightly work the bars into even sections, and arrange on the baking sheet.
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10
Triangular scone-like forms may also work well.
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11
Bake on the top rack for about 25 minutes in an oven preheated to 355F/180C.
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12
Adjust the baking time to suit your particular oven.
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13
Once baked, cool on rack (they are still soft after baking).
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14
Serve once they have completely finished cooling.
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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).
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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.
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17
Add soy milk to the dough until it becomes malleable.
