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Chinese 5 Spice Gingerbread (GF)

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!

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.

Chinese 5 Spice Gingerbread - IMG_2260

Italian Cannellini Bean Burgers - IMG_2228

WET INGREDIENTS:

1-2 cloves garlic, minced
chopped onion (~1/4 to 1/3 cup)
chopped red pepper (~1/4 to 1/3 cup)
1- 15 oz can organic Cannellini (white kidney) beans, rinsed & drained
1 T tahini
1 T balsamic vinegar
1 t capers

DRY INGREDIENTS:

1/4 C ground sunflower seeds
1/2 C oat flour (GF)
dash garlic powder
dash salt
1/8 t crushed red pepper flakes
1/4 t fennel (crushed with mortar & pestle)
1 t dried basil
1 t Italian seasoning blend
1 T nutritional yeast

ASSEMBLY:

Use a small food processor to puree the wet ingredients.

In a large bowl, combine the wet puree with the dry ingredients.

Divide the burger “dough” into 4 balls.  Pour a drop of olive oil on your hands to handle it easier.  The burger dough will be sticky and soft– don’t panic!!  Create 4 patties.  You can just drop the ball right onto parchment paper and then flatten into a patty.

Refrigerate the patties on parchment paper for at least 30-60 minutes before cooking.  The time will allow the excess moisture to soak into the oats, which will bind the burgers.  Trust me!

Italian Cannellini Bean Burgers - IMG_2220

Cook the patties on medium heat in a saute pan using the oil of your choice (I use coconut oil).  It should take about 10 minutes per side.  Shake the pan periodically to make sure they aren’t sticking.

Italian Cannellini Bean Burgers - IMG_2225

Serve these burgers with a dollop of spaghetti sauce.  If you want to dress it up more, add vegan cheese, kalamata olives, and fresh basil.

THANK YOU for not eating animals.

Cows - IMG_9373

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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