Coconut Ginger Rock Cakes

Life with a soymilk maker is a continual process of finding ways to use up okara.  I scribbled down several recipes from the blog Okara Mountain, and one day found the inspiration to bake a batch of Coconut-Ginger Scones.  However, in the process of veganising and screwing around with the recipe a bit, I found mine more like rock cakes than scones -- the dough was far too wet to roll into a disc and cut into wedges, so I plopped blobs onto the baking tray instead.  Andy was skeptical of these, as he's only ever liked scones when they are covered in jam & cream, and even then he says they remind him of Grandma.  But on trying these, he was very happy with how light, moist and flavourful they were.  So was I - these are one of my favourite ways yet of using up okara.

Coconut-Ginger Rock Cakes

2 c. flour
1 T. baking powder
1/2 t. salt
1/4 c. shredded coconut
3/4 c. dried mixed fruit
1 c. coconut cream
1/2 c. wet okara (soy yogurt would also work)
1/4 c. golden syrup
1 T. grated fresh ginger

Topping:
 2 T. sugar
1/4 c. chopped walnuts
1/4 c. shredded coconut

Heat oven to 210 (375F).  In a large bowl, mix flour, baking powder, salt and coconut until well blended.  Stir in dried fruit.  In a jug, combine coconut cream, okara, syrup and ginger.  Add to dry ingredients and mix until just combined.  Divide dough into eight pieces and place on an ungreased baking sheet.  Combine sugar, nuts and coconut for topping, sprinkle over cakes and press in gently.  Bake for 15 - 20 minutes, or until lightly browned on the bottoms.