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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

Almond Butter Strawberry Energy Bars

“Wet” Ingredients:

1 box (12.3 oz) Firm Silken Tofu (Mori Nu)
1/2 C vegan brown sugar
1/2 C organic apple juice
2/3 C almond butter

Dry Ingredients:

1/4 C EACH:  quinoa flour, millet flour, spelt flour, ground oats & rolled oats
1/3 C whole wheat pastry flour
3 T ground flax
2 T fine shred unsweetened coconut
1 T ground walnuts
1/2 t salt

Organic Strawberries – Wash and pat dry.  Slice.  Use enough to cover the area of a square glass pan.  (I didn’t measure.)

In a food processor, puree the “wet” ingredients.  Add to the dry ingredients.  Spread about half of the mixture in a greased square glass pan.  (I like to use coconut oil to grease pans.)  Spread the strawberry slices on top.

Spread the rest of the mixture.  Bake at 350 degrees for 35-40 minutes.  Cool completely before cutting.  I like to use a pastry cutter.  Freeze them in a container with a little space between each one.

I take these skiing and mountain biking.  Take one out of the freezer in the morning and it’ll be thawed out by the time you’re ready to eat.  Enjoy!

"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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