[Preparation] Line an oven tray or cookie sheet with baking paper. Preheat the oven to 180°C.
1.
To make the apple sauce, cut the unpeeled apple into eight wedges, core and cut into 5mm-thick slices and place in a pot with the Kibi-zato and lemon juice. Mix together until the apple releases its juices. Cook on a high heat until the apples fall apart, about 15–20 minutes. Spread out on a plate to cool.
2.
Melt the butter. Roughly chop the walnuts. Sift the salt, katakuriko flour and baking powder together.
3.
In a bowl, mix the Daizu Labo Dried Soy Meat Minced, apple sauce, raisins, walnuts, olive oil and melted butter (a) together, add the sifted salt, katakuriko flour and baking powder (b) and mix until just combined.
4.
Place the mixture on the lined tray or sheet and spread into a 1.5cm-thick square measuring 20cm x 20cm using a rubber spatula.
5.
Bake for about 30 minutes. Cool on the tray, and cut into 12 bars.
