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Note: This is a slightly modified, gluten-free version of my Almond Butter Strawberry Energy Bar recipe. The cinnamon really makes the difference!
You can find me eating one of these this weekend at Mission Ridge Ski & Board Resort 🙂
“Wet” Ingredients:
1 box (12.3 oz) Firm Silken Tofu (Mori Nu)
1/2 C vegan brown sugar or 1/3 C fruit jam
1/2 C non-dairy milk
1 t vanilla extract
2/3 C Once Again sunflower seed butter
Dry Ingredients:
1/4 C EACH: quinoa flour, millet flour, brown rice flour, garbanzo bean flour & rolled oats (GF)
1/3 C oat flour (GF)
3 T ground flax
2 T fine shred unsweetened coconut
1 t cinnamon
1/2 t salt
In a food processor, puree the “wet” ingredients. Add to the dry ingredients. Spread the mixture in a greased square glass pan. (I like to use coconut oil to grease pans.) Bake at 350 degrees for 40 minutes. Cool completely before cutting. A pastry cutter works well. Store in the freezer with a little space between each bar.
This recipe is so simple. It only takes about 20 minutes from start to finish, but it will stock your freezer with the pucker-up goodness of cranberries for the entire fall/winter season. This makes a tangy sauce that is just a little bit sweet. If you need it sweeter, just double the amount of sugar. Taste it when it’s almost done. Don’t burn yourself!
In a large saucepan on medium heat, combine:
15 oz rinsed cranberries
14 oz can crushed pineapple
1/4 C evaporated cane juice (vegan sugar)
1/4 t allspice
It will be ready once all the berries burst. About 15 minutes.
Portion the sauce in 1/2 cup jars and freeze. That’s it!
Freeheel Vegan 