Chop the dried fruits and nuts into bite-sized pieces.
Sprinkle kinako, flour, and cinnamon powder to okara, and mix. Add fruits and nuts from Step 1.
Mix maple syrup, soy milk, and oil. Add to the dry ingredients from Step 2 and blend until even. If desired, add liqueur at this step.
Forming bars: Wrap the dough in parchment paper and flatten. Lay on a baking sheet and rough cut into bars.
Using your hands, lightly work the bars into even sections, and arrange on the baking sheet. Triangular scone-like forms may also work well.
Bake on the top rack for about 25 minutes in an oven preheated to 355F/180C. Adjust the baking time to suit your particular oven.
Once baked, cool on rack (they are still soft after baking). Serve once they have completely finished cooling.
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).
How to deal with dough that not malleable: If there is not enough moisture in the okara, the bars may be difficult to form. Add soy milk to the dough until it becomes malleable.
Story Behind this Recipe
Once it becomes warm out, I worry about carrying around okara cakes to snack on. I worked on an idea for an okara snack that is ok at room temperature, and with a hint from Soy Joy bars, I created my own version with cinnamon flavoring, which I love.
It's easier to form the bars if the nuts are finely cut. The bars will turn out more moist if you add more olive oil. You may substitute flour with other types of glutenous flour. Since I love cinnamon, I used 5 g, but 3 g will give enough aroma. Please adjust to taste.