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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.
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.
