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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!


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


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


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

I invented this recipe to be “portable oatmeal.”  It doesn’t have a muffin texture- it’s more of a dense spongy “cake.”  Try it!  It’s my weekday breakfast.  I like the addition of yams for added flavor and nutrition.  I store these in the freezer, thaw overnight, and heat in my toaster oven for about 5-10 minutes at 300 degrees while making my morning green smoothie.

Scrub 4 medium to large yams and poke with a fork.  Bake at 400 for 45 minutes on foil or parchment.  Cool.  Peel.  This will yield about 1-1 1/2 cups per potato.

“Wet” Ingredients:

4 Yams- cooked, peeled (about 4 C)
1/2 C Evaporated cane juice (vegan sugar)
1 C Non-dairy milk
1 t Vanilla extract
~2 T Maple syrup (reserve)


Dry Ingredients:

2 C ground oats
1/2 C spelt flour
1/4 C ground flax
1/4 C chopped walnuts
1 T baking powder
1 t salt
2 t cinnamon

Process the yams, sugar, milk, and vanilla in a food processor.  Fold in the dry ingredients.  Distribute in 18 *muffin liners.  Make a well in the center of each with a 1/2 t measure.  Drizzle maple syrup in the well.









Bake at 375 degrees for about 40 minutes.  Check at about 25 minutes.  You might have to put foil lightly over the top to prevent burning.  Cool on a wire rack.  Makes 18.

*I like the “If You Care” brand muffin liners, because food won’t stick even if you use very little to no oil in your baking.

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