Okara quickbread

I bought some fresh okara when I saw it in the market. It's an interesting thing. It's the leftover from making the soy drink from the beans. We used to throw it away. But after doing some study on it, I realized that it has high protein and fiber, and has tenderizing effect on food, including meat balls and meat loafs! There are also recipes that add it to tuna salad. The dried okara can be added to baked goods to give a softer texture. So I decided to try it out.

Recipe: Okrara quickbread

Ingredients:
- 1 cup high gluten flour
- 1 cup fresh okara
- 2 eggs
- 2 tp baking powder
- 1/2 tp salt
- 2 stalks of spring onion, finely chopped
- 1/4 cup water

Procedure:
1. Mix flour with salt and baking powder. Add okara, egg and spring onion. Then add water until the mixture forms a thick paste. Pour the batter into a generously greased pan.
2. Bake at 350F for about 30-40 minutes, until top is light brown. The interior may still be moist. Slice it up. Return to oven, with the cut sides facing top and bottom. Bake to crisp.

Fresh okara:

Batter of okara, flour and egg:

Done first round of baking at 350F (about 30 minutes):

Done second round of baking at 350F:

Twice-baked okara scone:

Leftover okara dried and grounded to powder for future use in baking:

Observations:
1. With this quickbread, it's hard for me to know how long to bake and how the texture should be like when baked. That's why I bake it twice to make sure that it's done-done.
2. The taste is not bad. The salt and spring onion give it a strong savory flavor. My husband isn't a great fan of scones. But he comments that this is good for a scone.
3. I wonder if it would do batter if the batter is thinner. Maybe it just needs more liquid to start off with. The original recipe is on the package. It is a pancake recipe and calls for 1+1/3 cups of water. I reduce the  amount of water to 1/4 cup in order to make it into a pie for baking.