INGREDIENTS
- 1/2 cup okara flour
- 1 cup brown rice flour
- 1/3 cup tapioca or arrowroot starch
- 1/4 cup sugar, plus 1 tablespoon for topping
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/8 teaspoon xanthan gum
- 1/2 cup refined coconut oil, solid and at room temperature
- 1/2 cup chocolate chips (or raisins or other chopped dried fruit)
- 3/4 cup plant-based milk
- 3/4 teaspoon pure vanilla extract
INSTRUCTIONS
- Preheat oven to 400F with a rack in the center.
- In a large bowl, whisk together okara and brown rice flours, starch, sugar, baking powder, salt, and xanthan gum.
- Add the coconut oil and cut it into the flour mixture with a pastry cutter or two knives, tossing the pieces with the flour mixture to coat and separate them, until the largest pieces are the size of small peas.
- Stir in chocolate chips or dried fruit.
- Mix milk with vanilla and add to the bowl. Fold gently with a spatula, cutting and turning the mixture just until all of the dry ingredients are moist and the mixture looks rough. Add 1-2 tablespoons more milk if necessary.
- Scrape the dough onto a baking sheet lined with parchment paper. Pat the dough to form a 7-inch disk, about 1-inch thick. Sprinkle the top with sugar and cut into 10 wedges. Slide a knife under each wedge to move them at least 1 inch apart.
- Bake for 20-25 minutes, rotating the pan halfway through, until the edges are golden.
- Serve slightly warm or at room temperature.