Cherry Pecan Breakfast Cakes


1 cup okara (how to make okara) 
1 cup cooked steel cut oats (how to make steel cut oats)

1/8 cup flax seed meal

1 cup flour (general purpose white)

1 tbsp Vital Wheat Gluten

1 tsp baking powder

1/4 tsp coarse kosher salt

1/2 cup dried cherries (plump by putting in steamer)

1/2 cup pecan pieces


Rough chop pecans and cherries together and set aside. 

Mix together flour, vital wheat gluten, salt, and baking powder ( set aside)

Mix together okara, oats, and flaxseed meal, add the cherries pecan mixture, mix well.

Add the flour mixture to okara mixture a little at a time stirring with large spoon until all is mixed in well, then use hands to knead the dough together into a big ball and knead it making sure all flour is mixed in well.








Then form into a log about – 2″ diameter, it will be about 9″ long, slice the log into equal pieces, there should be 16 slices, the slices will be about 9/16″ thick.












Then form each slice into a round cake, press out to about 3″ diameter and 1/4″ thick.



In a medium hot greased cast iron skillet or griddle with lid, cook on each side for 6 minutes or until golden brown.  Keep lid on during cooking to retain the moisture that will be escaping from the cakes. When removing lid be careful not to dump the water that has formed on the inside of the lid. Dump that water in sink or a kitchen towel.






After cooking on both sides, place cakes on cooling rack. 





Serve on plate for Breakfast with coffee or your choice of breakfast drink.