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Chinese 5 Spice Gingerbread (GF)
This gingerbread is delicious and “just sweet enough.”
For this, I started with my Sunflower Butter Energy Bar (GF) recipe. My original goal was to create a gingerbread-flavored version. However, I decreased the seed butter by quite a bit, and I added some baking soda and vinegar. This resulted in a fluffy “cake,” rather than a dense “bar.” The tofu and molasses create a moist sponginess.
I also wanted to use some Chinese 5 Spice that I’d been neglecting. It contains a blend of star anise, cinnamon, clove, fennel, and pepper. It smells heavenly!
Don’t use it for meat and poultry!
WET INGREDIENTS
1 box (12.3 oz) Firm Silken Tofu (Mori Nu)
1/4 C maple syrup
1/4 C molasses
1/4 C Once Again sunflower seed butter
1/2 C non-dairy milk
1/2 t apple cider vinegar
1 t vanilla extract
DRY INGREDIENTS
1/4 C EACH: quinoa flour, millet flour, brown rice flour, garbanzo bean flour & rolled oats (GF)
1/2 C oat flour (GF)
2 T ground flax seed
3 T fine shred unsweetened coconut
1 t baking soda
1/2 t EACH: Chinese 5 Spice, cinnamon, ground ginger & cardamom
1/4 t EACH: salt, coriander & nutmeg
ASSEMBLY
Puree the wet ingredients in a food processor. Combine with the dry ingredients. Grease a square glass pan with coconut oil. Bake for 30 minutes at 350 degrees. (You can also try baking in muffin liners for 23 minutes. I’m going to do that next time!) Cool on a wire rack before cutting.
What can I say…I love creating new muffin flavors!
“WET” INGREDIENTS:
1 finely chopped organic apple (about 1 1/2 C)
1 mashed banana
1/3 C non dairy milk
1 Chai tea bag steeped in 1/3 C hot water
*2 cubes applesauce (about a scant 1/4 C)
1 T organic canola oil
1/3 C organic brown sugar
1/3 C evaporated cane juice (vegan sugar)
2 t vanilla extract
*So that I always have applesauce on hand for low-fat baking, I freeze unsweetened applesauce in ice cube trays, then thaw a few cubes at a time.
DRY INGREDIENTS:
1/2 C EACH: millet flour, quinoa flour, garbanzo bean flour, and brown rice flour
2/3 C oat flour (GF)
1/3 C rolled oats (GF)
2 T ground flax
2 T finely shredded unsweetened coconut
2 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg
1/8 t clove
1/8 t allspice
INSTRUCTIONS:
Set aside the chopped apple. Combine the other “wet” ingredients in a bowl or on a large plate that you mash the banana on. In a separate bowl, combine the dry ingredients. Stir the wet ingredients into the dry, and fold in the apples. Bake in muffin liners at 350 degrees for 22 minutes. Makes 15.
This is a gluten free, slightly modified version of my Pumpkin Chocolate Chip Muffins. Instead of using pumpkin, I wanted to try the combination of yam with banana. It worked!
Banana Yam Muffins (GF)
“WET” INGREDIENTS:
1/2 C mashed yam (about 1 medium)
2 medium very ripe bananas, mashed
*2 cubes applesauce (about a scant 1/4 cup)
1 T organic canola oil
1/3 C organic brown sugar
1/4 C evaporated cane juice (vegan sugar)
2 t vanilla extract
2/3 C non-dairy milk
*So that I always have applesauce on hand for low-fat baking, I freeze unsweetened applesauce in ice cube trays, then thaw a few cubes at a time.
DRY INGREDIENTS:
1/2 C EACH: millet flour, quinoa flour, brown rice flour, garbanzo bean flour
2/3 C oat flour (GF)
1/3 C rolled oats (GF)
2 T ground flax seed
2 T unsweetened finely shredded coconut
2 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg
1/8 t ground clove
INSTRUCTIONS:
Mix the “wet” ingredients and the dry ingredients separately, then combine. Bake in muffin liners at 350 degrees for 23 minutes. Makes 14.
I make this recipe ALL the time. My favorite nut butter to use is Once Again’s Sunflower Butter. I get the one with added sugar and salt. I eat this stuff a spoonful at a time when I feel a little rumble in my belly. If you get the unsweetened variety you’ll probably want to add a little extra sweetener to the recipe. You can also use peanut butter or almond butter.
Dry Ingredients:
1/3 C EACH – millet, quinoa, brown rice & garbanzo bean flours
1/2 C ground GF oats
1/4 C rolled GF oats
1 t baking soda
1 t baking powder
1/2 t salt
“Wet” Ingredients:
2 large bananas, mashed
1/2 C nut butter (sunflower, peanut, almond)
1/4 C evaporated cane juice (granulated vegan sugar)
**scant 1/3 C unsweetened applesauce (3 cubes – see note)
1/3 C non-dairy milk
1 T organic canola oil
1 t vanilla
Raw vegan sugar
Combine the dry and “wet” ingredients separately, then mix together. Spoon into 12 muffin liners. Sprinkle 1/8 t raw sugar on top. Bake at 350 degrees for about 23 minutes.
** This equates to 3 frozen ice cubes of applesauce. I freeze applesauce in ice cube trays so that I always have small amounts of applesauce on hand. Thaw.
Raspberry Orange Muffins
Dry Ingredients:
1/2 C EACH: quinoa flour, millet flour, spelt flour, oat flour
2 T ground flax
1/2 t salt
3 t baking powder
1 t baking soda
“Wet” Ingredients:
1/4 C non-dairy milk
1 mashed banana
scant 1/2 C fresh squeezed orange juice (about 1 Valencia orange)
zest of 1 orange and 1 lemon
1/4 C evaporated cane juice (vegan sugar)
1/4 C unsweetened applesauce (or 3 ice cubes of applesauce, thawed)
1 T olive oil
1 t vanilla extract
1 C raspberries
Combine the dry and wet ingredients separately, and combine. Fold in the raspberries. Bake in muffin liners at 350 degrees for 23 minutes. Makes 1 dozen.
Carrot Raisin Muffins
For this recipe, I used the carrot and apple pulp leftover from my juicer. If you want to use regular shredded carrot, then you’ll need to decrease the moisture a bit. These are dense and moist…and delicious! These are not gluten-free, but they are wheat-free.
Dry Ingredients:
1/3 C each: quinoa flour, millet flour, spelt flour, and ground oats
1/4 C ground walnuts
1/4 C ground flax
1 1/2 t baking soda
1/2 t baking powder
1/2 t salt
1 t cinnamon
1/2 t ground ginger
“Wet” Ingredients:
2 C juicer pulp from juicing carrots and apples (or just carrots)
1 small banana, mashed
1/2 C brown sugar
scant 1/3 C unsweetened applesauce (*3 cubes)
1/3 C + 2 T non-dairy milk
1/3 C R.W. Knudsen Vita Juice blend or apple juice (organic)
2 T organic canola oil
1 t vanilla extract
1/4 C raisins
Mix the dry and wet ingredients together and bake in muffin liners at 350 degrees for about 23 minutes. Makes 1 dozen.
*Freeze applesauce in ice cube trays so you always have applesauce on hand for baking. Applesauce is used to replace oil in baking.
NOTE: You can make lower fat, gluten-free (GF) Carrot Pineapple Muffins by modifying this recipe as follows.
- Instead of spelt flour, use brown rice flour.
- Instead of ground flax, use garbanzo bean flour (to reduce the fat).
- Instead of 2 C carrot pulp, use 1 C carrot pulp and 2/3 C chopped pineapple (part of a can of pineapple).
- Instead of 1 small banana, use 2.
- Decrease the brown sugar to 1/3 C.
- Omit the apple sauce.
- Decrease the non-dairy milk to 2 T.
- Use pineapple juice for the juice (from the can of pineapple.)
- Decrease the oil to 1 T.
My 2011 trip to Kauai wasn’t my first visit to the island, but it was the first time going as a vegan. I was pleased to discover that it’s quite simple to find tasty vegan food all over the island. I had one bad experience, but hopefully it was a learning experience for all involved.
I vacationed at the Marriott’s Waiohai Beach Club (on Poipu Beach) with my husband and parents (thanks mom & dad!). We ate local fresh fruit every morning and cooked most dinners in the condo. The lunch meal was typically the meal “out.”
I’ll start the tour of Kauai’s vegan eats on the South shore and work my way north…
FARMER’S MARKETS – You can’t beat the fresh fruit of Hawaii. At the beginning of your trip, find out where and when the Farmer’s Markets will be. Only then plan your other activities. Arrive early and bring cash!
KAUAI SOUTH SHORE
LIVING FOODS MARKET – Located in the Kukuiula Village (2829 Ala Kalanikaumaka #24), in Koloa.
We picked up some hummus and tabbouleh to take hiking on the Alakai Swamp Trail.
DA CRACK – Located at 2827 Poipu Road, in Poipu.
“Da Most Bang For Your Buck” is true! This is a “take-out only” Mexican food place. I appreciated that the Veggie Burrito/Veggie Soft Taco are vegan. I didn’t have to say “No cheese, please!”
PUKA DOG – Located in the Poipu Shopping Village (2360 Kiahuna Plantation Drive), in Koloa
Puka veggie dogs are made from soy and wheat gluten. The bread is dairy- and egg-free. Have the Lilikoi Mustard and Tropical Relishes (dairy-free), but avoid the other sauces (which contain milk.) (Here is the Puka Dog FAQ page.)
PAPALANI GELATO – Located in the Poipu Shopping Village, in Koloa.
There is a whole section of dairy-free Sorbetto, and the sugar cones are vegan. With so many flavors, you’ll need to keep coming back! Here, I had lime on the bottom and pineapple on top…
ROY’S POIPU BAR & GRILL – Located in the Poipu Shopping Village, in Koloa
Our one bad experience. Here‘s the story…
Walking through the shopping village, I noticed the Roy’s “Vegetarian Menu” and the “Vegan Chocolate Souffle.” I figured that if a vegan dessert was on the menu, then Roy’s could accommodate vegans for dinner, too. The “Vegetarian Menu” looked perfectly acceptable. So, contrary to my usual frugal nature, I decided to splurge on fine dining.
Once seated, the waiter brought out edamame to eat while reviewing the menu. We stated that we are vegan, and immediately double-checked that the edamame was not cooked in butter. “No, cooked in oil.”
We ordered the Togarashi Seared Tofu & Hawaiian Mushroom “Poke” for an appetizer. It was rich.
Ginger Fusion
We ordered the Fresh Seasonal Vegetable Medley (“Chef’s Way”) and said, “That’s vegan, right?” Everything seemed fine, but when the waiter presented our plates, he described a risotto and used the word “butter.”
- “Vegan butter?”
- The waiter went to the kitchen.
- He came back, “It’s cream.” I had to explain that cream is dairy.
- The waiter was flustered. I was annoyed.
- We ate steak fries instead.
- Finally, I ordered the VEGAN Chocolate Souffle. At least it delivered! It was super decadent.
- I typed a complaint on the Roy’s website. I stated that I was drawn in by the Vegan Chocolate Souffle, and that I’d assumed that since Roy’s was offering a vegan dessert, it meant that a vegan could reasonably expect a vegan dinner, too.
A few days later, I received a phone call from the manager of Roy’s, who apologized to me for the debacle. Staff training was underway. She confirmed my suspicions that the appetizer was cooked in butter. Our $85 bill was refunded. 
Moral of the story…don’t assume that vegan dessert means vegan dinner. We asked questions and explained our dietary preference, yet we still got into trouble. Hopefully some good came from our experience and the next vegan customer didn’t have to eat unwanted dairy products!
My Recommendation: Save your dinner dollars, but have dessert!
KAUAI EAST SHORE
PAPAYA’S NATURAL FOODS – Located at Kauai Village Shopping Center (4-831 Kuhio Hwy), in Kapa’a
Do your grocery shopping here! You’ll find every-vegan-thing that you need, to stock up your condo timeshare or hotel room. There are plenty of vegan options for a “grab & go” picnic lunch…check out the cafe. We picked up some Daiya Pepperjack Shreds to make nachos with fresh mango salsa…
RAINBOW LIVING FOODS - Located at 4-1384 Kuhio Hwy, in Kapa’a (behind the set of shops on the highway.)
I have a confession to make: I was almost too cheap to dine here. What a mistake that would have been! This Rainbow Veggie Wrap with Creamy Lime Dressing was probably the best meal of my trip (and I ate some good stuff!) I think it cost something like $11, which (for me) is a little pricey for lunch, but guess what? It was totally worth it. Don’t leave Kauai without stopping here.
KAUAI NORTH SHORE
THE HEALTHY HUT NATURAL FOOD STORE – Located at 4270 Kilauea Road, in Kilauea
It’s a small store, but it gets the job done.
KILAUEA BAKERY & PAU HANA PIZZA – Located at Kong Lung Center (2484 Keneke St), in Kilauea
Outstanding vegan cake! I had to try every flavor: Coconut, Banana, Macadamia Mocha, and Chocolate Raspberry. Hopefully they still sell them. I’d check ahead, because otherwise, this place really needs some veganizing!
As of February 2012, according to this website about the Kong Lung Historic Market Center, the bakery is advertising a gluten-free, sugar-free, vegan muffin. I’m not sure that sounds too exciting when on vacation. I hope that’s not their only vegan pastry option!
BANANA JOE’S FRUITSTAND – Located at 5-2719 Kuhio Highway, in Kilauea
Pick up some fresh fruit, but don’t leave until you eat a refreshing banana pineapple “Frosty,” made from 100% frozen fruit pushed through a juicer. This is better than soft-serve ice cream, because it’s naturally vegan. (Banana Joe’s inspired me to make my own homemade Frosties at home, with my Omega Juicer.)
HARVEST MARKET – Located at 5-5161 Kuhio Hwy, in Hanalei
This natural food store kicks some butt. Shop for your groceries or grab some food to take to the beach. I bought a scrumptious Tempeh BLT Sandwich and some Uncle Eddie’s Molasses cookies.
RED HOT MAMA’S – Located between Hanalei and Ke’e Beach, in the community of Wainiha.
Fresh mexican food and seasoned tofu is available! Avocado instead of cheese makes a better taco. It’s cash only, so be prepared! This website has a picture of the walk up window…it’s another “take-out only” restaurant.
Admire the fishes…Don’t eat them.
Banana Hazelnut Muffins
Dry Ingredients:
1/3 C EACH – millet, quinoa, spelt & whole wheat pastry flours
1/2 C ground oats
1/4 C ground flax 
1/2 C ground roasted hazelnuts (filberts) OR hazelnut butter
1 t baking soda
1 t baking powder
1/2 t salt
“Wet” Ingredients:
2 large bananas, mashed
*1/4 C evaporated cane juice (granulated vegan sugar)
**1/3 C unsweetened applesauce (3 cubes – see note)
1/3 C non-dairy milk
1 T organic canola oil 
2 t hazelnut extract
Coarse chopped hazelnuts
Raw vegan sugar
Combine the dry and wet ingredients. Spoon into 12 muffin liners. Sprinkle 1/8 t each, coarse chopped hazelnuts and raw sugar on top. Bake at 350 degrees for about 22 minutes.
* These are not too sweet. Increase sugar to 1/3 cup if you desire more sweetness.
** This equates to 3 frozen ice cubes of applesauce. I freeze applesauce in ice cube trays so that I always have small amounts of applesauce on hand. Thaw.
I invented this recipe to be “portable oatmeal.” It doesn’t have a muffin texture- it’s more of a dense spongy “cake.” Try it! It’s my weekday breakfast. I like the addition of yams for added flavor and nutrition. I store these in the freezer, thaw overnight, and heat in my toaster oven for about 5-10 minutes at 300 degrees while making my morning green smoothie.
Scrub 4 medium to large yams and poke with a fork. Bake at 400 for 45 minutes on foil or parchment. Cool. Peel. This will yield about 1-1 1/2 cups per potato.
“Wet” Ingredients:
4 Yams- cooked, peeled (about 4 C)
1/2 C Evaporated cane juice (vegan sugar)
1 C Non-dairy milk
1 t Vanilla extract
~2 T Maple syrup (reserve)
Dry Ingredients:
2 C ground oats
1/2 C spelt flour
1/4 C ground flax
1/4 C chopped walnuts
1 T baking powder
1 t salt
2 t cinnamon
Process the yams, sugar, milk, and vanilla in a food processor. Fold in the dry ingredients. Distribute in 18 *muffin liners. Make a well in the center of each with a 1/2 t measure. Drizzle maple syrup in the well.
Bake at 375 degrees for about 40 minutes. Check at about 25 minutes. You might have to put foil lightly over the top to prevent burning. Cool on a wire rack. Makes 18.
*I like the “If You Care” brand muffin liners, because food won’t stick even if you use very little to no oil in your baking.
Pumpkin Chocolate Chip Muffins
“Wet” Ingredients:
15 oz can organic pumpkin
2/3 C non-dairy milk
*3 cubes applesauce (about 1/4 cup)
1 T organic canola oil
1/3 C organic brown sugar
1/3 C evaporated cane juice sugar
2 t vanilla extract
Dry Ingredients:
1/3 C each: millet flour, quinoa flour, brown rice flour, oat flour, rolled oats, garbanzo bean flour
2/3 C whole wheat pastry flour
1/3 C fine chopped walnuts
2 T ground flax
2 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg
1/8 t ground clove
1/3 C non dairy chocolate chips (or raisins)
1 T cacao nibs (optional)
Raw sugar (coarse grain)
Instructions:
Blend the “wet” ingredients in the blender. Mix with the dry ingredients and fold in the chocolate chips and cacao nibs. Sprinkle 1/8 t raw sugar on the top of each muffin before baking. Bake in muffin liners at 350 degrees for about 23 minutes. Makes about 18.
*So that I always have applesauce on hand for low-fat baking, I freeze unsweetened applesauce in ice cube trays, then thaw a few cubes at a time.
