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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.
I decided to morph a pumpkin cake recipe with a pumpkin pie recipe to make these healthier, pie-like muffins. I also made them gluten-free. These are just a touch sweet and spongy moist.
“WET” INGREDIENTS:
15 oz canned pumpkin
12-14 oz package drained tofu
1/3 C maple syrup
1/3 C non dairy milk
2 t vanilla extract
*Optional- up to 1/2 C vegan brown sugar or 1/2 C evaporated cane juice + 2 T molasses
DRY INGREDIENTS:
1/2 C EACH: quinoa flour, millet flour, garbanzo bean flour, and brown rice flour
1/3 C oat flour or rolled oats (use gluten free (GF) oats, if needed)
1/3 C ground flax
1 T baking powder
3 t cinnamon
3/4 t nutmeg
3/4 t ground ginger
1/2 t salt
1/4 t allspice
1/4 t ground clove
ASSEMBLY:
Process the wet ingredients in a food processor or blender until smooth. Stir the wet and dry ingredients together. Portion in muffin liners and bake at 350 degrees for 23 minutes. Makes 18.
(*Depends on how sweet you want these. I like to keep sugar to the bare minimum.)
