I love hoisin sauce, but I'm allergic to sesame, soy, wheat - basically everything that is in commercial hoisin, so I made this recipe for myself. You're going to love it - tastes really close to the real thing, and best of all is safe for everyone! I have provided allergy friendly substitution recommendations for you below. And if you want ideas of what to do with hoisin sauce - stick around and subscribe! I am doing a cranberry hoisin BBQ sauce for post Thanksgiving sliders that will make everyone super happy! I do what I do for the love of you, but if you liked what you saw, or like what I do, feel free to buy me a cup of coffee: https://www.buymeacoffee.com/EXpGZLo Servings 16 Prep Time 5 Cook Time 5


2 tbsp oil* 1 tsp minced or dried garlic* 1 tsp Chinese 5 spice powder 2 Tbsp finely minced ginger or 2 tsp ginger powder 2 green onions or 2 Tbsp chopped fresh chives or 2 Tbsp chopped onion 1/4 c soaked, drained fermented Chinese Black Beans* (contains soy) 3/4 c water 2 Tbsp dry sherry 2 Tbsp plain rice vinegar 2/3 c brown sugar 4 tbsp gf tamari or soy sauce * 8 prunes 1 pinch - 1 tsp crushed red pepper (optional) 1 1/2 tbsp Better Batter Gluten Free Flour OR 1 tbsp cornstarch, mixed into water to make a paste Allergy Friendly Recommendations*: OIL - you may use up to 1/2 tsp sesame oil GARLIC - dried asian chive powder FERMENTED CHINESE BLACK BEANS - use 2 Tbsp drained, rinsed black beans and 2 Tbsp finely chopped black olives SHERRY: use white grape juice SOY SAUCE: coconut aminos


In a heavy bottom saucepan, heat the oil over medium high heat until hot. Add the minced garlic or garlic powder, 5 spice powder, chopped ginger, and chopped green onions or chives. Saute for about a minute or until the onions soften. Add fermented Chinese black beans (or my soy free black bean and olive recommendation), and saute for another minute. The mixture should look dry and tacky. To the mixture, add water, sherry or grape juice, rice vinegar, brown sugar, soy sauce or coconut aminos, and prunes. Stir to combine well, bring to a boil over high, then lower the heat to medium and simmer for about 5-10 minutes, or until sugar is dissolved and mixture has started to reduce. Remove from heat. Place in a blender, add optional crushed red pepper, and blend until smooth. Place back in saucepan. Add the flour or cornstarch and water paste and stir until smooth. Cook, stirring constantly for about 1 minute or 2 or until the mixture thickens to the texture of a thick pudding. Blend again for extra smoothness (optional). Store for about 1-2 weeks in the fridge.